Maryland Jumbo Crab Lasagna

Maryland Jumbo Crab Lasagna


1 pound  jumbo lump crabmeat

4 medium cloves garlic, grated

1 tsp. extra-virgin olive oil

8 Tbsp. butter

4 Tbsp. all purpose flour

4 c.  milk, heated

2 lemons, grated zest

1 Tbsp. fresh tarragon leaves, minced

salt to taste

9 fresh egg roll wrappers

5 oz. bag baby spinach, wilted 2 minutes in hot water, drained

1/4 c. Parmigiano-Reggiano,  grated

1/4 c. pecorino-Romano,  grated

8 oz white mushrooms, sliced

1/2 c. ricotta cheese


Preheat oven to 375?F

Heat oil and butter in a saucepan, add garlic and cook 30 seconds.

Add flour and cook, stirring for 1-1/2 minutes. Whisk in hot milk and cook, stirring constantly, until sauce is as thick as heavy cream, 30–35 minutes.

Add lemon zest, tarragon and salt to taste.

Remove pan from heat and cover surface of sauce with plastic wrap to prevent a skin from forming.

Separate egg roll wrappers and place them, three sheets at a time, in a 9 X 13" baking pan and cover with boiling water. Set aside for 2 minutes. Take them out and lay the sheets out on damp towels and cover with more damp towels. Repeat with remaining six wrappers.

Discard water from the 9 X 13" pan and dry pan with paper towels. Grease pan well with butter and place a layer of three sheets of pasta down the length, slightly over-lapping them to cover bottom of pan.

Scatter half of crab over pasta, then spinach, and spread 1/3 of the sauce on top, then sprinkle with half the grated cheeses.

Cover with another three sheets of pasta, scatter mushrooms on top, add dollops of ricotta.

Scatter remaining crab over ricotta and spread half the remaining sauce on top.

Cover with remaining three sheets of pasta, spread the remaining sauce on top, sprinkle with the remaining grated cheeses.

Bake until bubbling and golden brown on top, about 30 minutes.

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