EATS! Our Seafood Manicotti...

Apology for the lack of 

ooey-gooey cheesy melty crab and shrimp and pasta magic-photos.

It was too tempting.  I couldn't stop myself from eating long enough to take the shot.

Seriously.

Manicotti like this should be outlawed.  Its so rich and seafood-y, it should be stamped with a decadence disclaimer.  So consider this your warning and proceed with caution to your belly flab.  Or we can just pretend its really good for you and scarf with a smile. I like that one.

Note - I use our 1-2-3 Alfredo recipe for this, but you can use yours or your Mama's or your friend's or find one on the net until I get ours posted.  You should end up with about 3-4 cups of Alfredo, hot and on the stove, to proceed with this manicotti.  I don't recommend the jarred stuff, unless you have a brand you just love, because of the high sodium amounts they use to help preserve it.  It is too salty, and more than just a little funky, once it is baked.  

Seafood Manicotti

• 1 box manicotti shells, 12-14 total
• 1 recipe Garlic Alfredo
• 1 tablespoon fresh basil, sliced in ribbons (chiffonade)
• 1 teaspoon fresh parsley, chopped coarsely
• dash white pepper
• 2 dashes Old Bay Seafood seasoning
• 1 pound shrimp
• 6 ounces crabmeat
• 2 tablespoons olive oil
• 2 large shallots, minced
• 2 large garlic cloves, minced
• 1 tablespoon fresh thyme
• 1 tablespoon fresh chives, chopped
• 15 ounces ricotta cheese
• 2 large eggs
• ½ cup Parmesan cheese, canned
• 2 dashes white pepper
• 1 pinch cayenne
• 1 cup part-skim mozzarella, shredded

Boil the manicotti for seven minutes, drain, rinse and place on foil to cool.

Chop the shrimp fairly fine. Place half in the Alfredo to simmer and flavor while you prep the manicotti. Season the Alfredo with the white pepper and the Old Bay.

Saute the shallots and garlic in the olive oil until very tender. 

In a large bowl, whisk the eggs. Add seasonings, ricotta, and Parmesan. Add the shallot mixture, crab and remaining shrimp. Fold to combine well. 

In a large baking dish, spoon some of the Alfredo to cover the bottom. Place manicotti and cover with remaining sauce (will look like a lot). Sprinkle with basil and parsley and cover with foil. Bake at 350 for 35 minutes. Remove foil, sprinkle with mozzarella and broil on low until browned. Rest for 10 before serving.