1. 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.
  2. Next place crab in the pan and cook for a further 2 to 3 minutes to infuse the flavours.
  3. Season with salt, pepper, add dill and lemon zest. Place into a colander and cool, allowing excess liquid to be removed.
  4. Add ricotta, breadcrumbs and egg to crab mixture and combine well.
  5. For the béchamel, place milk into a saucepan along with saffron, slowly bring to the boil and then turn off.
  6. 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.
  7. Turn down heat and gradually mix in milk to pan, continually stirring until smooth.
  8. Cook for 10 minutes or until thickened on low heat. Season with salt and pepper and add parmesan to pan and set aside.
  9. Fill cannelloni with crab mix.
  10. In a baking dish, pour half of the béchamel over base of the baking dish. Place cannelloni tubes side by side.
  11. 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.
  12. Serve and enjoy with family friends!

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