FRESH CRABMEAT AND LOBSTER LASAGNA
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 17
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.
KING CRAB LASAGNA
Steps:
- Sauce Preparation: Melt butter in heavy large pot over medium-high heat. Add 3/4 of crabmeat, tomato, 1/3 cup chopped fresh basil, and garlic. Sauté for 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and next 4 ingredients. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly. Puree soup in batches in blender until smooth. Return soup to pot. Stir in lemon juice; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) (The base should be thicker than bisque.) Lasagna Preparation: Combine Ricotta and Cottage cheeses together in a bowl. Mix completely, but carefully, so as not to damage the cottage cheese. Shred about ¼ pound crab meat in a bowl using forks to separate it. Boil lasagna noodle very lightly, 2 - 3 minutes, just to make it soft, but not cooked, or rigid. Rub baking pan (roughly 9 x 13) sides and bottom with butter. Place even thin layer (about 3 large serving spoons full) of the sauce on the bottom of the pan. Then, layer with lasagna sheets until covered. Cover noodles with sauce, and spread even. Dab in full tablespoons of ricotta and cottage mix, about 3 - 4 down each side, and then spread between them to create a fairly thick layer. Layer with mozzarella and small amount of parmesan cheeses. Place 1/3 of the remaining crab meat across the layers. Repeat until you have 3 layers thick. Top off with sauce. Place in pre-heated oven at 170c (350f) for 30 minutes. After 30 minutes, remove lasagna, spread top layer with mozzarella and parmesan cheese, and then the final layer of crab meat that was shredded at the start. Place in oven an additional 10 minutes. If cheese hasn't started to brown, return for an additional 5 - 10 minutes. Increase heat by 20c if necessary.
CRAB LASAGNE
A creamy pasta bake with crab, cod and leeks that can be made ahead and frozen, then baked for an occasion
Provided by Sara Buenfeld
Categories Main course
Time 1h10m
Yield Makes 2, each serves 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 612 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
CRABMEAT LASAGNA
My boyfriend (who never cooks) made this for me from a recipe he was given by a friend in Hong Kong. Not sure where it originates from but if you're in the UK you're unlikely to be able to get old Bay seasoning but there is a recipe for it on this site!!!
Provided by abby orchard
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
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
Canned crab and a white sauce will give your taste buds an amazing twist to lasagna. It takes rather long to prepare chop all the vegetables (unless you have a food processor or something more efficient than a knife and cutting board), but definately worth it.
Provided by Geniale Genie
Categories Crab
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Boil lasagna until soft.
- Cut in half.
- Sauté vegetables in a tad of olive oil.
- Add to the crab.
- Add part of the cheese.
- Make a bechamel sauce by heating flour and margarine.
- Add the milk, the vegetable broth, and remaining cheese.
- Cook until thickened.
- Take part of the sauce and add to the crab mix.
- Stuff pasta with the crab mix and roll up.
- Place rolls in a baking pan (you should have 10 rolls).
- Cover with remaining sauce.
- Bake 20 minutes.
Nutrition Facts : Calories 162.7, Fat 8.3, SaturatedFat 3, Cholesterol 14.8, Sodium 273.7, Carbohydrate 14.6, Fiber 0.9, Sugar 1.1, Protein 7.6
SEAFOOD LASAGNA WITH CRAB AND SHRIMP
I improved on a friends recipe...now it is the best I ever cooked or tasted!
Provided by Rayna Jordan
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h30m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 470.5 calories, Carbohydrate 29.9 g, Cholesterol 205.6 mg, Fat 23.5 g, Fiber 1.3 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1205.5 mg, Sugar 3.9 g
KING CRAB LEGS
Old Bay® Seasoning is one of our favorites for seafood. This is easy but delicious.
Provided by MarylouH
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 38m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place crab legs in a shallow baking pan.
- Heat butter in a small saucepan over medium heat until melted, about 3 minutes. Whisk in seafood seasoning, lemon juice, garlic, and olive oil. Brush crab legs with butter mixture and pour any remaining mixture over crab legs.
- Bake in the preheated oven until opaque and flaky, basting regularly with the butter mixture in the pan, 25 to 35 minutes.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 0.6 g, Cholesterol 124.4 mg, Fat 23.3 g, Fiber 0.3 g, Protein 34.5 g, SaturatedFat 8.8 g, Sodium 2253.7 mg, Sugar 0.1 g
CRAB LASAGNA ROLL-UPS
With their creamy filling and delicate crab flavor, these roll-ups are simply satisfying. "I serve this quick and easy dish at my cafe all the time," relates Fran Rodgers, Lake Geneva, Wisconsin. "It's one of my favorites."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 755mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
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