Crab Lasagna Recipe

From Dorothy McNett's Recipe Book.

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See Also: Casseroles · Fish and Seafood · Main Dishes

Crab Lasagna

From Dorothy McNett's Recipe Book at

1 cooked crab, cracked and cleaned (2 cups or so of crab)
3 tablespoons olive oil
3 cloves garlic, finely minced
4 tablespoons flour
1/4 teaspoon fine sea salt
1/4 teaspoon or so freshly ground white peppercorns
1/2 teaspoon good quality dry mustard
2 cups milk or half and half

1 recipe freshly made lasagna noodles
8-10 fresh spinach leaves, snipped into strips
2-3 sprigs fresh parsley snipped,
pinch of freshly grated nutmeg

1 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon cold butter, chunked for the top

Prepare the crab, reserving about 2 cups of chunks. Set aside. In batter bowl, combine oil and garlic. Microwave on high 1 minute. Whisk in flour, salt, pepper, mustard, and milk. Microwave on high 2 minutes. Whisk well. Microwave another 1 minute to finish thickening. Add the smaller pieces of crab. Cover and set aside. Bring a large pot of water to boil. Preheat oven to 400 degrees. Prepare the pasta dough as described, using it directly from the roller for your lasagna sheets. Cut to fit your baking dish (about 9 by 13 baking dish is a good size.) When water is boiling, add 1 tablespoon salt and a few drizzles of oil. When water has come back to a full rolling boil, add a few sheets of pasta and cook for only 1 minute. Using a flat strainer or pasta scoop, remove to a bowl of cold water. Continue to cook all sheets. To prepare, first butter your baking dish on bottom and sides with butter. Cover the bottom with noodles, spread a thin layer of sauce and sprinkle on some chunks of crab. Sprinkle with spinach and parsley and nutmeg. Sprinkle with grated cheese. Repeat layers, ending with a layer of noodles. Dot the top with pieces of butter, sprinkle on a little coarse sea salt if desired. Bake in the middle of the oven about 15-20 minutes. Allow to stand about 10 minutes before cutting.

Recipe created 2001-01-16.

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