Crab Bites Recipes Recipe For Lasagna

SEAFOOD LASAGNA ALFREDO

Steps:

• In a small bowl, combine crab and shrimp; set aside. In another bowl, combine the ricotta cheese, eggs and Italian seasoning until smooth; set aside., In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add evaporated milk and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/2 cup Parmesan cheese, salt and pepper until cheese is melted., Spread 1 cup mushroom sauce in a greased shallow 4-qt. baking dish. Layer with three noodles and spinach. Top with a third of the ricotta mixture, a third of the mozzarella cheese and a third of the mushroom sauce. , Top with three noodles and crab mixture. Repeat with ricotta mixture, mozzarella cheese and mushroom sauce. Layer with remaining noodles and the broccoli. Repeat with remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.

CRAB AND SPINACH LASAGNA

Steps:

• In a medium saucepan, cook onion and (if using fresh spinach) in butter until tender; add garlic and sauté to release flavor.
• Stir in cornstarch, Old Bay, and basil. Add cream all at once.
• Cook and stir until thickened and bubbly.
• In medium bowl, stir in together, ricotta/sour cream and egg.
• Add half of Mozzarella and half of parmesan; mix well. Preheat oven to 350*F.
• Arrange lasagna pieces in bottom of a greased 12x7� rectangular baking dish.
• Top with half of spinach mixture, half crab chunks, and half Ricotta mixture.
• Repeat layers- noodles, spinach, crab, Ricotta.
• Top with remaining Mozzarella and Parmesan cheese.
• Cover with foil and tent foil and seal well (do not let foil touch top of lasagna).
• Bake for 50-55 minutes or until mixture is bubbly. Uncover and bake for 10-12 more minutes to lightly brown top.
• Let stand 10 minutes before slicing.
• Serve with lemon wedges.

CRAB LASAGNE

Steps:

• Tip the milk, nutmeg, 50g of the butter and the flour into a non-stick pan. Heat while whisking or stirring until thickened. Remove from the heat and stir in the cream with plenty of seasoning. Measure 450ml of the sauce and beat half the Parmesan and the egg into it. Once cool, stir the crabmeat into the remaining sauce.
• Melt the remaining butter in a very large pan or wok, add the leeks and cook for about 10 mins, stirring frequently, until softened and cooked down.
• Lightly grease 2 x 20cm square ovenproof dishes - trim the lasagne sheets to fit, if you need to.
• Spoon a quarter of the leeks into each dish and spread out. Top each with 2 lasagne sheets, then cover with the crab mixture and scatter over the chunks of fish. Top each with another 2 sheets, then cover with the leeks and the last of the sheets followed by the cheese sauce, then the remaining Parmesan.
• To freeze: Wrap the dishes in several layers of cling film, then foil. Use within 2 months. Thaw overnight in the fridge. Heat oven to 180C/160C fan/gas 4. Unwrap the lasagnes and bake for 40 mins. (A freshly made version will take the same time.) Serve with a salad.

CREAMY SEAFOOD LASAGNA

Steps:

• Heat oven to 350°F. Cook noodles as directed on package.
• Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
• In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
• Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
• Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

CRABMEAT LASAGNA

Steps:

• Cook noodles, rinse and drain.
• Combine soup, crab, ricotta cheese, Old Bay Seasoning, cream cheese, onion, egg, basil, salt and pepper.
• Layer 1/2 noodles in a 9x13 baking dish.
• Spread with 1/2 crab mixture and sprinkle with 1/2 cheddar cheese.
• Repeat the layers and bake at 350 degrees for 1 hour.
• Let stand about 15 minutes before cutting and serving.
• *Note if using pasta sheet cooking is not needed.

CRAB LASAGNA ROLL-UPS

Steps:

• In a bowl, combine the first nine ingredients. Add crab; mix well. Place about 1/3 cup on each noodle; roll up. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with tomato sauce. Cover and bake at 350° for 30-40 minutes or until heated through.

SPAGHETTI LASAGNA FLORENTINE WITH CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, stir in butter, and set aside.
• Combine marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, sea salt, and black pepper in a saucepan. Bring to a simmer, stirring occasionally, while you prepare the cheese mixture.
• Combine lump crab, ricotta cheese, mozzarella cheese, 1 cup Parmesan-Romano cheese, eggs, and clam juice together in a large mixing bowl. Blend thoroughly together.
• Spoon a light layer of sauce into the bottom of the prepared pan. Add a layer of spaghetti, followed by a layer of cheese mixture. Repeat until ingredients have all been added, making sure sauce makes up the top layer. Sprinkle with 1/4 cup Parmesan cheese.
• Bake, uncovered, in the preheated oven until crab is pink and cheese is melted, about 35 minutes. Remove from the oven and let rest for 10 minutes. Serve.

LASAGNA BITES

Steps:

• Slice lasagna into 14-15 bite size pieces. You can also use package spinach lasagna. cook and then refrigerate for 20 minutes so it is easy to cut into pieces.
• Set oil to heat in a dutch pan or deep fryer. In three medium bowls/plates, add flour, eggs, an breadcrumbs seperatly. Season breadcrumbs with Italian seasoning, salt and pepper. Also season flour and eggs with generous 1/4 tsp each of salt and black peppers.
• Dredge each lasagna bite into flour, then egg wash. Shake off access and then roll in bread crumbs.
• Fry lasagna bites until these are golden brown and crispy from all sides; about 4 to 5 minutes.
• Drain on plate lined with paper towel. Repeat for all sliced lasagna. Garnish with fresh chopped basil and Parmesan cheese.
• For marinara dipping sauce, heat olive oil in a pan. Add minced garlic and perfume the oil for 30 seconds. (don't let garlic burn). Add marinara sauce, half of chopped basil and let it heat through. Remove in serving bowl. Serve family-style in a big platter with sauce. Or serve family movie-style in individual cups with a few tbsp of marinara sauce at bottom of each cup. Serve and enjoy the movie!

SEAFOOD LASAGNA WITH CRAB AND SHRIMP

Steps:

• Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
• In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.
• Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese.
• Bake in preheated oven for 45 minutes, or until heated through and bubbly.

FRESH CRABMEAT AND LOBSTER LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg and cook, stirring constantly for 4 to 6 minutes. Remove from the heat and stir in the spinach and 1/2 cup of the Parmesan. Set aside.
• In a mixing bowl, combine the ricotta cheese, egg, garlic and mozzarella cheese. Season with salt and pepper. Mix well. Set aside.
• Grease an 8 by 8 by 2-inch square pan. To assemble, spread 1 cup of the sauce over the bottom of the pan. Season the crabmeat and lobster with salt and pepper. Sprinkle 1/4 of the crabmeat and lobster over the sauce. Sprinkle some of the remaining Parmesan over the crabmeat. Cover the cheese with a sheet of the fresh pasta. Spread 1/4 of the cheese filling evenly over the pasta. Repeat the layering until all of the ingredients are used. Top the lasagna with the remaining cup of the sauce. Place in the oven and bake until bubbly and golden, about 45 minutes.
• Remove from the oven and cool for 10 minutes before serving. Drizzle lightly with truffle oil, if desired.