CRABMEAT MANICOTTI

• 1 pound lump crabmeat
• 1 (8-ounce) package manicotti noodles
• 1 tablespoon butter
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1/4 cup diced garlic
• 1 whole egg
• 10 ounces heavy whipping cream
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 cup sliced green onions
• 1/4 cup chopped parsley
• salt and black pepper to taste
• Louisiana hot sauce to taste

In a cast iron skillet, melt butter over medium-high heat. Add onions, celery, bell pepper, garlic and half of the crabmeat. Saute 3-5 minutes or until vegetables are wilted. Remove skillet from heat and allow to cool.

In the bowl of a food processor, place remaining crabmeat and egg. Pulse mixture on high until smooth paste is formed. Add cream and herbs and continue pulsing until thoroughly blended. Season to taste using salt, pepper and hot sauce.

Place mixture and sauteed vegetables and crabmeat in a large mixing bowl and, using a wooden spoon, mix completely.

Preheat oven to 375°F. Prepare noodles according to directions. Drain and allow to cool. Place crabmeat mixture into a pastry bag and pipe into noodles. Place noodles in a 9" x 13" Pyrex dish and bake until thoroughly heated.

NOTE: You may wish to pour a prepared Marinara Sauce or a mild Creole sauce**  over these noodles prior to baking.

• Prep time: 1 Hour
  Serves 6

Creole sauce**  

• 2 tablespoons oil
• "The Trinity":
  • 4 ounces onions, small dice
  • 4 ounces celery, small dice
  • 2 ounces green bell pepper, small dice
• 2 cloves garlic, minced
• 1 quart Tomato sauce or tomato purée
• 1 can (28 ounces) whole tomatoes, or fresh Creole tomatoes, cubed
• 1 bay leaf
• 1/2 teaspoon thyme leaves
• Creole seasoning blend to taste; OR
  • Salt to taste
  • Freshly ground black pepper to taste
  • Cayenne pepper to taste

Sauté "The Trinity" and the garlic in the oil until the onions are translucent. Add the tomato sauce, bay leaf, thyme and Creole seasoning, bring to a boil, reduce heat immediately and simmer for 15 minutes. Remove bay leaf and adjust seasonings; if you're not using Creole seasoning blend, season now with salt, pepper and cayenne to taste.