Crab and Potato Manicotti

Crab and Potato Manicotti

Potato crêpe batter

• 1¼ lbs. PA russet potatoes
• 2 egg yolks
• 1 egg
• 2⁄3 cup whole milk
• 1½ tsp. dry mustard
• 1½ Tbsp. Old Bay seasoning
• 1 oz. finely chopped scallions
• 1 cup all-purpose flour

Peel and cut the potatoes; simmer in salted water until tender. Drain,mash, and cool. In an electric mixer, combine the cooled mashed potatoes, egg yolks, egg, milk, and seasonings. Mix on medium speed for 2 minutes. Add the flour and scallions and mix until the batter is consistent. Heat a 10-inch nonstick Teflon omelet pan to medium hot and spray with nonstick food release spray. Using a 4 ounce ladle, portion the batter into the center of the pan and rotate in a circular motion to spread the batter evenly on to bottom of pan. Cook for 1½ minutes. Flip the crêpe and cook for an additional 30 seconds. Repeat the procedure until all the batter is used.

Crab Ricotta Filling

• 2 cups whole milk ricotta cheese
• ¼ cup shredded parmesan cheese
• 1 Tbsp. chopped parsley
• ½ tsp. white pepper
• 1 tsp. salt
• ¼ tsp. nutmeg
• 2 whole eggs
• ½ lb. jumbo lump crabmeat, squeezed dry

Using a wire whip, combine all ingredients except for the crabmeat in a 4-quart mixing bowl. Carefully fold in the crabmeat, trying not to break up the lumps.

Tomato Shallot Cream Sauce

• 3 cups crab stock
• ½ oz. finely diced shallots
• 2 oz. tomato paste
• 1 oz. cornstarch
• 4 oz. heavy cream

In a 2-quart saucepan, combine the crab stock, shallots, and tomato paste and bring to a boil. Combine the corn starch and cream together until well blended. Add the cream mixture to the boiling stock and cook for 1 minute. Hold warm for service.

To Prepare the Crab Stuffed Crêpes

Fill each crêpe with 3 ounces of the crab ricotta mixture. Spread out the filling lengthwise and roll the crêpe into a cigar shape. Place the filled crêpe, seam side down, in a baking pan that has been sprayed with a food release. Cover and cook for 25 minutes at 350˚F or until the internal temperature is 165˚F. Remove the cover from the pan and garnish the crêpes with half of the tomato sauce. Serve the remaining sauce on the side. Optionally garnish with a sour cream rosette and freshly chopped parsley