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Shrimp & Crab Cannelloni with Roasted Red Pepper Sauce


Shrimp and crab cannelloni are easy to make when you start with canned seafood and egg roll wrappers, but still deliver big on taste with the red pepper sauce!

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Rate this recipe 3.8/5 (41 Votes)


  • SAUCE:
  • 1 (4-ounce) can deveined, medium shrimp
  • 1 (4.25-ounce) can lump crabmeat
  • 1 cup ricotta cheese
  • 1 teaspoon dried parsley, or 1 tablespoon fresh parsley
  • 2 tablespoons shallots, sauteed
  • Zest of 1 lemon
  • 1 egg
  • Pinch each of salt and pepper
  • 1/3 cup milk
  • 1/2 cup Parmesan cheese
  • 6 egg roll wrappers
  • Extra parsley and Parmesan cheese, for garnish.
  • 3 tablespoons butter
  • 2 cups heavy cream
  • 2/3 cups pureed roasted red peppers
  • 1/2 cup Parmesan cheese
  • 2 cloves garlic, minced


Servings 6
Preparation time 15mins
Cooking time 40mins
Adapted from


Step 1

In a large bowl mix the chopped shrimp, crabmeat, ricotta cheese, shallots, parsley, lemon zest, egg, parmesan cheese, milk, salt and pepper. Mix well and put seafood mixture in a ziploc bag.

Cut the corner of the bag.  Squeeze shrimp mixture onto the edge of the egg roll wrapper. Roll up the egg rolls and put two cannelloni, seam side down, into an oven proof baking dish and set aside.

Preheat oven to 350°F.

Put your sauce ingredients into a pan, except the parmesan cheese. Heat on medium heat stirring constantly.  When warmed through, add the parmesan cheese and stir until melted and slightly thickened.

Pour sauce over cannelloni.  Cook for 15-20 minutes or until sauce is bubbly.  Top with parmesan, parsley and lemon wedges.

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