King Crab Lasagna Recipes

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.

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.

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.

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.

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.

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.

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.