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Heat oil and 40g of butter in a saucepan on medium heat. Add garlic, leeks and spring onion, cook for 3 to 4 minutes until tender.
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Next place crab in the pan and cook for a further 2 to 3 minutes to infuse the flavours.
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Season with salt, pepper, add dill and lemon zest. Place into a colander and cool, allowing excess liquid to be removed.
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Add ricotta, breadcrumbs and egg to crab mixture and combine well.
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For the béchamel, place milk into a saucepan along with saffron, slowly bring to the boil and then turn off.
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Melt remaining butter in a saucepan, on medium heat. Add flour to pan and cook for 2 to 3 minutes, using a wooden spoon to stir.
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Turn down heat and gradually mix in milk to pan, continually stirring until smooth.
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Cook for 10 minutes or until thickened on low heat. Season with salt and pepper and add parmesan to pan and set aside.
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Fill cannelloni with crab mix.
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In a baking dish, pour half of the béchamel over base of the baking dish. Place cannelloni tubes side by side.
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Pour remaining béchamel over cannelloni. Bake for in an oven on medium heat for 30 to 35 minutes. Test with a skewer to check if cooked.
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Serve and enjoy with family friends!