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    You are in: Home / Recipes / Crab Cannelloni Recipe
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    Crab Cannelloni

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    • on January 05, 2006

      I selected and then made this recipe especially for my mother who adores crab and she loved it. I made the filling exactly to the recipe, except for using 4 cloves of garlic (I pretty well always up the garlic!), only about a ¼ teaspoon of salt, a ½ teaspoon of lemon juice and a ½ teaspoon of fresh dill. The instructions for making cannelloni rolls were so very clear, so I did feel kind of guilty not following them, but I was I keen to modify the recipe so that I could use my new electric pie maker, for the second time. The accompanying booklet recommends using shortcrust pasty for the base and puff pastry for the topping, so that’s what I did. Geema, I promise that next time I make the recipe, I’ll follow the instructions for making cannelloni. Meanwhile, all four of us thoroughly enjoyed these delicious crab, spinach and ricotta pies. I got 8 pies from the ingredients, so there are four more in the freezer. Always satisfying when you have enjoyed a dish so much! Thank you for another fabulous recipe!

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    Nutritional Facts for Crab Cannelloni

    Serving Size: 1 (185 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 398.5
    Calories from Fat 220
    Total Fat 24.4 g
    Saturated Fat 13.8 g
    Cholesterol 157.0 mg
    Sodium 727.8 mg
    Total Carbohydrate 23.2 g
    Dietary Fiber 1.0 g
    Sugars 0.6 g
    Protein 20.8 g

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