Crab & Leek Cannelloni with Saffron Bechamel

Cook Time 55 minutes

Servings 4


250g cannelloni  
2 tbsp extra virgin olive oil
100g butter
1 tbsp garlic, crushed                             
1 bunch leeks, finely sliced
1 bunch spring onion, finely sliced
500g cooked blue swimmer crab meat
¼ cup finely chopped dill
1 lemon, zested
150g ricotta, strained (place cheese into a sieve for ½ half hour to remove excess liquid)
1 cup fresh breadcrumbs, reserving 2 tablespoons 
2 eggs, lightly beaten
700ml milk
Small pinch saffron strands
¼ cup plain flour
50g parmesan cheese
Salt & pepper


Preheat the oven to 180°C.
Heat oil and 40g of butter in a saucepan on medium heat. Add garlic, leeks and spring onion, and cook for 3 to 4 minutes until tender.
Next place the crab in the pan and cook for a further 2 to 3 minutes to infuse the flavours.
Season with salt, and pepper, and add dill and the zest of 1 lemon. 
Add ricotta, breadcrumbs and egg to the crab mixture and combine well.
Place milk into a saucepan along with saffron, slowly bring to the boil and then turn off.
Melt the remaining butter in a saucepan, on medium heat. Add flour to the pan and cook for 2 to 3 minutes, using a wooden spoon to stir.
Turn down the heat and gradually mix milk into the pan, continually stirring until smooth. 
Cook for 10 minutes or until thickened on low heat. Season with salt and pepper and add parmesan to the pan and set aside.
Fill the cannelloni with crab mix.
In a baking dish, pour half of the bechamel sauce over the base of the baking dish. Place cannelloni tubes side by side.
Pour the remaining bechamel sauce over the cannelloni. Sprinkle over the remaining breadcrumbs.  Bake in an oven on medium heat for 30 to 35 minutes. Test with a skewer to check if cooked.


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