Boil the pasta sheets in salted water until cooked al dente. Drain and set aside.
In an oversize saucepan, boil the whipping cream and reduce by half. Be careful it doesn't foam over.
Pour about two-thirds of the reduced cream into a skillet. To cream remaining in the saucepan, whisk in the Parmesan cheese and white pepper to finish the sauce. Keep warm on the side.
Add the garlic, salt, crushed red pepper, and crabmeat to the cream in the skillet. Simmer over low heat while agitating the pan until contents are well combined.
Add the basil and the shredded mozzarella and stir very lightly until mozzarella begins to melt. Remove from the heat.
Spoon the mixture onto the pasta sheets. Roll them into tubes about an inch in diameter. Place the tubes with the seam side down on ovenproof dishes. Spoon about two tablespoons of sauce over each individual cannelloni.
Bake the cannelloni in the oven until the sauce begins to bubble and the pasta browns lightly around the edges. Serve very hot.