Crab & Leek Cannelloni with Saffron Bechamel | EG12 Ep09

crab meat

🥗Healthier: shredded chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides a good protein source.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat, while cream cheese can be less expensive.

saffron

💰Cheaper: turmeric

Turmeric provides a similar color at a much lower cost.

parmesan cheese

💰Cheaper: grana padano

Grana padano is a less expensive alternative with a similar flavor.

Add a glug of extra virgin olive oil and 40 grams of butter into a fry pan.

Chop two leeks, wash them thoroughly, and add them to the pan with the olive oil and butter mixture.

Add six finely chopped spring onions to the pan, followed by a pinch of salt to help sweat the vegetables.

Add finely chopped garlic to the pan and toss everything to coat in the butter.

In a separate pot, melt 60 grams of butter for the béchamel sauce.

Add flour to the melted butter and cook for about 30 seconds to form a roux.

Gradually add milk infused with saffron to the roux, whisking continuously to avoid lumps until the sauce is thick and glossy.

Turn off the heat for the béchamel and set it aside.

Check the leeks; they should be softened but not browned. Add lemon zest and dill to the leeks and mix.

Add pre-cooked blue swimmer crab meat to the leek mixture, breaking it up gently with a spoon.

Add fresh breadcrumbs to absorb moisture, followed by 150 grams of buffalo ricotta cheese.

Crack two eggs into the mixture and mix everything together until well combined.

Let the mixture cool for about 5 to 10 minutes before transferring it to a piping bag.

Spread half of the béchamel sauce on the bottom of a baking dish.

Fill the cannelloni shells with the crab mixture using the piping bag and place them side by side in the baking dish.

Top the filled cannelloni with the remaining béchamel sauce and a sprinkle of breadcrumbs.

Bake in the oven at 180 degrees Celsius for about 30 to 40 minutes until the cannelloni are tender.

Let the dish rest for at least 20 minutes after removing it from the oven before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens