I love when sweet corn starts appearing at the farmers’ market because to me it is the quintessential summer food. I find myself including it in just about everything from my Low Fat Sweet Corn Ice Cream (which I am seriously considering making again with Cashew Caramel Corn as a garnish) to my Cocoa-Kissed Beef & Delicata Squash Chili.
Now I have a new favorite to add to the list – Crab and Spinach Manicotti with a Sweet Corn Bechamel. I got the idea for the sweet corn bechamel from Ole Mexican Grill, a great upscale Mexican restaurant in Cambridge, MA . The inspiration was the sweet corn puree they serve with their Chilaquiles Vegetarianos. I knew it would echo the sweetness in the manicotti’s crab filling nicely and add richness and body to the bechamel without adding a lot of extra fat. And I loved the result. Sweet and meaty hits of crab, richness from the bechamel and ricotta, and a little freshness from the spinach and basil – I was in heaven. The only thing I want to do next time is up the corn flavor even more. I was cautious in this recipe since crab can be easily overpowered, but next time would try adding more to the bechamel as well as whole kernels in the filling. You could even replace the crab with corn to make for a vegetarian main dish or chopped cooked shrimp for a more affordable alternative.
I will also note that I shelled crab claws (I used Jonah Crab) myself to use in this recipe. Whole Foods was running a sale on them and I thought it might be more cost effective than buying lump crab meat in a container. Sadly, it was not. Even with the sale price it averaged out to be about the same when I weighed out the cleaned meat. And because I lack crab cleaning expertise, my pieces were definitely smaller than what you would find in the container. Lesson learned. Next time I will definitely save myself the effort and buy it pre-shelled and cleaned.
Adapted from Giada De Laurentiis
Serves 6
Ingredients:
-1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
Filling:
-1 cup whole milk ricotta cheese, hand-dipped if possible
-3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
-1 egg
-8 ounces lump crab meat
-1/2 cup fresh basil, chopped
-1 10-ounce package frozen chopped spinach, defrosted and squeezed of excess moisture
-1/4 teaspoon salt
-1/4 teaspoon freshly ground pepper
Sweet Corn Bechamel
-3 cups reduced fat milk
-1 cup cooked corn kernels
-4 tablespoons unsalted butter
-1/4 cup all-purpose flour
-1/2 teaspoon salt
-1/4 teaspoon freshly ground pepper
-Pinch freshly grated nutmeg
Method:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes, or amount of time recommended on package. Drain pasta.
In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg, basil, crab, spinach, salt, and pepper.
Preheat oven to 350 degrees F.
Fill the manicotti with the crab mixture and place in a baking dish greased with butter or cooking spray.
Prepare the Sweet Corn Bechamel. Puree milk and corn kernels together in a blender. Strain through a sieve and set aside. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk mixture, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg.
Top the filled manicotti with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
{ 15 comments… read them below or add one }
I love the sounds of that sweet corn bechamel–what a good sounding recipe! Fresh crab is amazing, but unfortunately I can only get it every so often at a reasonable price here.
And yes, I do love my job–it’s definitely an ideal summer job to have during my college years. Although I’ve been putting in like 54 hours which does get a bit much, but so worth it for the experience!
Kelly, this dish honestly sounds restaurant-worthy! Crab and corn must go so well together – I am definitely making these manicotti while sweet corn is still in season.
My tummy just rumbled reading this.
This sounds like an incredible recipe. I’ve never seen sweet corn used this way before. This is a must try. I hope the days is treating you well. Blessings…Mary
Wow. This looks absolutely amazing and sounds like a fabulous combo! Must try soon
Love corn, and have just started to see local corn here!!
I love how creative this dish is! I would imagine corn bechamel tastes phenominal! I’ve got to make it soon!
Yummie, crab and spinach…would love to try this one!
Wow, this looks delicious. I have only made manicotti once before, with a traditional cheese filling and red sauce, and this looks like a great next recipe. Good warning about the crab; I tried to be thrifty once and purchased canned crab… not a good idea either. I guess it’s one of those ingredients it’s best to splurge on.
I’ve never thought to add a vegetable to a bechamel like that. This sounds like a wonderful combination!
Did you save me a plateful? Sigh……
Wow!!! Crab, sweet corn and spinach are three of my favorite foods! And it’s together! Great combination! Love it. Thanks for sharing.
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How insanely delicious! I am in love with the entire dish – especially the bechamel! It looks like the kind of dish that’s hard to stop eating…
Holy cow, Kelly! You are a rock star!!! I can’t believe the ingenuity behind this dish…sweet corn bechamel! That just sounds…well, perfect for my watering mouth right now!
This looks so amazingly decadent. Perfect for a summer dinner party!
Wow, your sweet corn bechamel is so creative and sounds like it would compliment the crab perfectly! Gorgeous picture too.