Seafood Stuffed Manicotti

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This has been at the top of our favorites since 1991. Slightly labor intensive to make, but well worth it. very light - the fontina white sauce with nutmeg and dry vermouth, along with all the other ingredients, make this a delectable choice. great for a private romantic dinner or if you're having dinner guests who like seafood. using a food processor makes the fine chopping easy. Recipe originally came from sunset's casserole cookbook.

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Steps

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In a wide fry pan over medium heat , melt butter.

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Add onion and carrot and cook until soft.

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Stir in parsley , diced tomatoes with liquid , chicken broth , and basil.

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Reduce heat and simmer uncovered for about 30 minutes or until sauce thickens , then set aside.

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In a large bowl combine crab , shrimp , green onions , and fontina cheese.

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Set filling aside.

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Cook manicotti in boiling water , according to package directions , until slightly firm - do not overcook !.

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Rinse cooked manicotti with cold water and drain well.

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Set aside.

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Now prepare the fontina white sauce recipe as follows:.

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In a wide fry pan over medium heat , melt butter or margarine.

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Add onion and cook until soft.

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Blend in flour and cook , stirring until bubbly.

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Gradually pour in milk and chicken broth , cooking and stirring until sauce thickens and boils.

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Remove from heat and add shredded fontina cheese , dry vermouth , nutmeg , and white pepper.

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Still just until cheese melts.

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Casserole assembly:.

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Stuff each.

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Ingredients

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butter, onion, carrot, diced tomato, chicken broth, dry basil, crab, cooked shrimp, green onions, fontina cheese, manicotti, parmesan cheese, all-purpose flour, milk, dry vermouth, nutmeg, white pepper