Crabmeat Cannoloni

Ingredients:
1 box of dry cannelonni (get any brand from supermarket and read the cooking instructions)
Fresh Crabmeat - steam crab and remove meat when crab is cooled
Yellow Zuccinni x 1- small cubes
Green Zuccinni x 1 - small cubes
onion x 1 - minced
chicken stock
fresh morzarella cheese cut into slice
fresh parmesan cheese - grated

Bechamel sauce:
plain flour x 2-3 tbsp
butter x 1-2 tbsp
whipping cream
chicken stock


How to Make:
1. Preheat oven - at a temperate as stated in the pasta box.

2. Prepare the bechamel sauce by using a non-stick pot - under medium heat, add the butter and flour and use a whisk to mix them together until it forms a roux (like a thick paste), then add cream and chicken stock until it reaches a consistency and flavour to your liking. ** Pls remember to have the sauce quantity to be enough to cover the top of all the cannelonni and not too thick also. Put aside.

3. Use a large pan, heat up minced onion with olive oil until they are soft.  Then add the crabmeat, stir fried with onion until evenly mixed. Then add the diced zuccinni, adding 1-2tbsp of chicken stock to make the zuccinni softer. Season with salt and pepper. 

4. Once the crabmeat mixture is cooked, drain them in another bowl so that crabmeat mixture is not moist with water/sauce.

5. Once crabmeat mixture is cooled down, stuffed them into the cannolini one by one. ** Dont stuff too hard or else the cream sauce will be difficult to permetrate into the stuffings.

6. Spoon some bechamel sauce to the bottom to the oven-dish. then line up the stuffed cannolonni to the oven dish, then spoon over the bechamel sauce to cover up the top of all the cannolonni - but ensure the dish is deep enough so that after spooning the sauce over, there's empty sauce before top of the dish as the sauce will expand and overflow if there's not enough "head room"! Place the sliced morzarella on top evenly, then sprinkle with grated parmesan cheese and some breadcrumbs.

7. Bake in oven as per the pasta's instructions on the box.

Serve when piping hot!! Enjoy!!