Jumbo Lump Crab Filled Sweet Potato Cannelloni with Parmigiano Sauce (Anne Burrell) Recipe

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Jumbo Lump Crab Filled Sweet Potato Cannelloni with Parmigiano Sauce (Anne Burrell)
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Ingredients
20
Count
Nutrition
565
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Toss the apples with the lemon juice to coat in a small bowl.
  2. Slice the sweet potato, using a Japanese mandolin slicer, lengthwise into 18 very thin slices. Adjust the mandolin to a thicker setting (matchstick thickness). Slice the remaining sweet potato into larger slices, and then slice those with a knife and cut into brunoise.
  3. Bring a large pot of water to a boil and sprinkle with salt. Cook the sweet potato slices until just al dente, 3 to 5 minutes. Let cool on a sheet tray.
  4. Heat the butter in a small saute pan over medium heat. Add the brunoise sweet potatoes and a pinch of salt and cook until tender but not mushy, about 5 minutes. Remove from the heat.
  5. Mix the crushed red pepper flakes, scallions, half of the apples and the mustard in a large bowl and season with salt. Gently fold in the crab using a rubber spatula, being careful not to break up the meat.
  6. On a clean flat surface, lay out 1 of the sweet potato slices. Spoon about 1 tablespoon of the crab filling 1 inch from a short side. Fold the border over the filling, and then continue to roll up the cannelloni. Transfer the cannelloni to plates seam-side down, using a small offset spatula. Continue the process, plating 3 cannelloni per plate. Top each plate of cannelloni with 2 teaspoons of the remaining apples and 2 teaspoons of the sauteed sweet potatoes. Cover with some of the Parmigano Sauce and a few sprinkles of grated Parmigano-Reggiano. Lightly brown the tops, using a torch, and serve with the arugula.
  7. Parmigano Sauce:
  8. Heat the olive oil in a saute pan over medium heat. Once the oil is hot, cook the onions until softened, about 5 minutes, and then pour in the milk and simmer. Melt the butter in another saute pan over medium heat, and then add the flour and cook until the flour and butter resemble wet sand, 3 to 4 minutes. Strain the milk and gradually whisk into the butter and flour until incorporated, and then season with salt and nutmeg. Slowly bring the mixture to a boil, stirring frequently to prevent scorching on the bottom. Once the sauce has come to a boil and thickened, stir in the grated Parmigiano-Reggiano. Remove from the heat and stir in the creme fraiche. Taste and adjust the seasoning, if needed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 565.11 Kcal (2366 kJ)
Calories from fat 352.48 Kcal
% Daily Value*
Total Fat 39.16g 60%
Cholesterol 112.08mg 37%
Sodium 940.64mg 39%
Potassium 358.38mg 8%
Total Carbs 18.48g 6%
Sugars 6.24g 25%
Dietary Fiber 1.48g 6%
Protein 32.31g 65%
Vitamin C 3.2mg 5%
Vitamin A 0.4mg 12%
Iron 1.1mg 6%
Calcium 154.4mg 15%
Amount Per 100 g
Calories 173.72 Kcal (727 kJ)
Calories from fat 108.36 Kcal
% Daily Value*
Total Fat 12.04g 60%
Cholesterol 34.46mg 37%
Sodium 289.17mg 39%
Potassium 110.17mg 8%
Total Carbs 5.68g 6%
Sugars 1.92g 25%
Dietary Fiber 0.46g 6%
Protein 9.93g 65%
Vitamin C 1mg 5%
Vitamin A 0.1mg 12%
Iron 0.3mg 6%
Calcium 47.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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