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    You are in: Home / Australian / Crab and Silverbeet (Chard) Cannelloni Recipe
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    Crab and Silverbeet (Chard) Cannelloni

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    1 Total Reviews

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    • on December 27, 2012

      This was my first time making cannelloni - I used 1 1/2 cups fresh crab meat, 1/4 cup 1 tablespoon cottage cheese and 1/4 cup finely shredded English spinich and then had a :oops: moment when I went to the bechamel sauce over the mix and realized I hadn't put it into the filling for the cannelloni tubes but I did get 12 tubes that were chock and block full and served the 4 of us well with side salads (coleslaw and salad bar (make your own). The only change I would make it to cut the tomato/pasta sauce back to 1 cup and cut the flour back to 3 1/2 tablespoons as even after 5 minutes of cooking of the roux I still had a slight floury taste in my bechamel. Will certainly be trying other cannelloni recipes as a change from our regular pasta meal. thank you Peter made as a recipenap/present for Aussie/Kiwi Recipe Swap #71 December 2012.

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    Nutritional Facts for Crab and Silverbeet (Chard) Cannelloni

    Serving Size: 1 (309 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 235.2
     
    Calories from Fat 119
    50%
    Total Fat 13.3 g
    20%
    Saturated Fat 8.0 g
    40%
    Cholesterol 43.1 mg
    14%
    Sodium 1261.0 mg
    52%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 1.7 g
    6%
    Sugars 4.3 g
    17%
    Protein 9.7 g
    19%

    The following items or measurements are not included:

    white crab meat

    cannelloni tubes

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