Crab stuffed manicotti

Ingredients

• 6-7 manicotti shells
• 1/4 cup grated fresh parmesan
• 2 T chopped scallion for garnish

For the stuffing:

• 1-1/2 cups creamy ricotta
• 3/4 lb fresh lump crab meat
• 5 scallions chopped fine (only the white and light green portions)
• 1 tsp tabasco sauce
• 1 tsp worschestershire sauce
• salt and pepper to taste

Béchamel Sauce:

• 2 T of butter
• 2 T AP flour
• 1-1/2 cups of milk
• 1/2 tsp nutmeg
• 1/2 tsp dried thyme
• salt and pepper to taste

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Preparation

• Cook the pasta shells for 5 minutes in salted boiling water, until they are soft but not fully cooked.
  Do not over cook the shells as they will break apart while stuffing.
  Pre heat the oven to 375 degrees.
• Use this recipe to make the Béchamel sauce.
  Meanwhile, lightly toss together all the ingredients for the stuffing.
  Be careful to not break the crab lumps.
  Stuff the manicotti shells with the crab mixture and arrange on a greased baking dish.
• Pour the sauce over the shells covering all of them generously.
  Sprinkle grated parmesan cheese over and bake for 30-35 minutes until the crust is golden.
• Let rest for a few minutes.
  Garnish with green scallions and serve immediately.

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