Carrabba’s Seafood Cannelloni Recipe: Creamy Lobster and Crab Perfection

Recreating Carrabba’s signature seafood cannelloni at home delivers restaurant-quality results with luxurious layers of flavor. This dish combines tender pasta sheets filled with a rich blend of lobster, crab, and shrimp, all enveloped in a velvety béchamel sauce that bakes to golden perfection.

The secret lies in balancing premium seafood with a delicate cheese mixture and proper sauce layering. By following precise techniques for assembling and baking, you’ll achieve the same creamy, decadent experience that makes Carrabba’s version so memorable. Every bite offers the perfect harmony of seafood sweetness and savory sauce.

Ingredients for Carrabba’s Seafood Cannelloni

Premium seafood and Italian cheeses create this restaurant-quality cannelloni with luxurious texture and depth of flavor.

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The seafood quality is paramount for authentic Carrabba’s flavor. Lobster meat should be fresh or high-quality frozen (I recommend Trader Joe’s or Whole Foods brands)—avoid pre-cooked rubbery varieties. For crabmeat, jumbo lump provides the best texture, though backfin works in a pinch. Shrimp must be wild-caught when possible; 16-20 count yields ideal bite-sized pieces. The ricotta cheese foundation requires whole-milk for proper creaminess—Galbani or BelGioioso are professional-grade choices available at most supermarkets.

For the béchamel, European-style butter (like Plugrá) creates superior emulsion due to its higher fat content. Substitutions are limited but possible: half-and-half with cornstarch slurry can replace heavy cream in emergencies, though texture will suffer. The dry white wine is essential for acid balance—vermouth works if avoiding alcohol. Nutmeg must be freshly grated; pre-ground loses volatility. Pasta sheets require no-boil variety (like Barilla) for structural integrity during baking.

Assemble components immediately before baking to prevent sogginess. Completed cannelloni holds 24 hours refrigerated before baking, though seafood filling is best used fresh. Baked dish maintains quality for 3 days refrigerated; reheat gently at 325°F covered with foil. Freezing is not recommended due to seafood texture degradation. Store Parmesan cheese in airtight container with rice packet to absorb moisture, maintaining freshness for up to 3 weeks.

Step-by-Step Instructions for Seafood Cannelloni

This method ensures perfectly cooked pasta with a luxurious seafood filling and velvety béchamel sauce.

Step 1: Prepare the Seafood Filling

In a large skillet over medium heat, combine the 8 oz lobster meat, 8 oz lump crabmeat, and 8 oz shrimp with 1.5 tsp kosher salt. Cook for 3-4 minutes until the shrimp turns opaque and the flavors meld together. Be careful not to overcook the delicate seafood, as it will continue cooking during the baking process.

Remove the mixture from heat and transfer to a bowl. Stir in the 1 cup ricotta cheese, 0.25 cup fresh parsley, and 0.125 tsp nutmeg. The filling should be well-combined but still retain some texture from the seafood pieces. Set aside while you prepare the béchamel sauce.

Step 2: Create the Béchamel Sauce

In a medium saucepan, melt the 6 tbsp unsalted butter over medium heat. Add the 2 whole shallots (finely minced) and cook for 2-3 minutes until translucent but not browned. Stir in the 0.25 cup all-purpose flour to form a roux, cooking for 1-2 minutes until it develops a light golden color.

Slowly whisk in the 2 cups heavy cream, ensuring no lumps form. Add the 0.5 cup dry white wine and continue whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in ½ cup of the parmesan cheese, reserving the other half for later.

Step 3: Assemble the Cannelloni

Spread a thin layer of the béchamel sauce on the bottom of a 9×13-inch baking dish. This prevents the cannelloni from sticking and adds flavor to every bite. Take each of the 12 sheets cannelloni pasta sheets and fill with approximately 2 tablespoons of the seafood mixture, rolling them tightly but gently.

Arrange the filled cannelloni seam-side down in the prepared baking dish. Pour the remaining béchamel sauce over the top, ensuring each piece is well-coated. Sprinkle evenly with the remaining ½ cup parmesan cheese and the 1 cup mozzarella cheese.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Cover the baking dish with aluminum foil and bake for 25 minutes. This initial covered baking allows the pasta to cook through without drying out. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is golden brown and bubbling.

Let the cannelloni rest for 5 minutes before serving. This brief resting period allows the sauce to set slightly, making serving easier. The finished dish should have tender pasta with a creamy, rich filling and a beautifully browned cheese topping.

Flavor Customization for carrabbas seafood cannelloni

Spicy Cajun Kick

For those who love heat, add 1 tbsp Cajun seasoning (I recommend Tony Chachere’s) to the seafood filling mixture. The smoky, spicy notes complement the sweetness of lobster and crab beautifully. You can also sprinkle ½ tsp cayenne pepper into the béchamel sauce for an extra layer of warmth throughout the dish. 🌶️

Lemon-Herb Brightness

Brighten up the rich flavors by adding 1 tbsp lemon zest and 1 tbsp fresh dill to the seafood filling. The citrus cuts through the creaminess while the dill adds a fresh herbal note. I also like to finish the baked cannelloni with an extra sprinkle of lemon zest and chopped parsley for a vibrant presentation.

Garlic Lover’s Twist

Sauté 4 minced garlic cloves with the shallots when making the béchamel sauce. For even more garlic flavor, mix 1 tsp garlic powder into the seafood filling. If you’re really passionate about garlic, roast 2 whole garlic heads and spread the paste on the pasta sheets before filling them—this creates amazing depth.

Mediterranean Flair

Transform the dish with Mediterranean flavors by adding ½ cup crumbled feta cheese and ¼ cup chopped sun-dried tomatoes to the filling. Replace the parsley with 2 tbsp fresh basil and add 1 tsp dried oregano to the béchamel. The salty feta and sweet tomatoes create a wonderful contrast with the seafood.

Lighter Herb Version

For a fresher take, reduce the heavy cream to 1½ cups and add ¼ cup low-fat milk. Mix 2 tbsp chopped chives and 1 tbsp tarragon into the filling. The delicate anise notes from tarragon pair wonderfully with crab and lobster, while chives add a mild onion flavor without overpowering the dish.

Smoky Chipotle Depth

Add 1 finely chopped chipotle pepper in adobo to the seafood filling for smoky heat. I also like to stir ½ tsp smoked paprika into the béchamel sauce. The combination creates a sophisticated, slightly spicy profile that still lets the seafood shine. Garnish with avocado crema for a cooling contrast. 🔥

Frequently Asked Questions