Here's what it all looked like when it was done.
Oh, and the sauce was a simple butter/lemon sauce with cream, thickened with egg yolk. It worked very well. My only disappointment was that the texture was almost mushy with the shrimp blended into the cheeses, even with the egg mixed in before baking. I purchased a can of Chicken of the Sea lump crab. When I opened it, it contained a few small lumps, and a lot of crab mush. That crab was supposed to give me some interesting texture. Fortunately, I had saved some of the shrimp to cut into pieces. That helped a bit.
Overall, the flavor was very good. I need to work on the texture though. Oh well, that's what happens when you create something new, without using a recipe.
DW liked the flavor, but was turned off completely by the texture. Maybe I should have added fried bacon.
6 tbs. marscapone cheese
4 tbs. cottage cheese
4 oz. canned crab meat
1 tbs sugar
2 tbs. lemon juice1/2 onion, minced
1 large egg
6 cooked manicotti shells
1 tsp. butter (to butter the baking dish)
Combine half of the shrimp, the cheese, lemon juice, egg, onion, and sugar in a blender until smooth. Boil the manicotti shells for 7 minutes.
Dice the unused shrimp. Mix into the rest of the filling ingredients. Fill pasta shells and place in a buttered casserole dish. Cover with any leftover filling. Place in a 350' F oven for 45 minutes.
While the pasta is baking, make your favorite sides, and the butter/cream/lemon sauce. Make the sauce 5 minutes before the pasta is done.
Serve hot with sauce drizzled over the pasta.
Seeeeeya; Chief Longwind of the North