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LOCATION: Recipes >> Pasta >> This is a recipe I developed when "fake crab" came out.

Print this Recipe    This is a recipe I developed when "fake crab" came out.

1 package imitation crab (chunks work the best)
1 can tiny shrimp (120 ct. are the cheapest), rinsed
1 med onion, diced
3 med garlic cloves, crushed
2 tablespoons butter or margarine
1 cup skim milk
1/2 cup cream
mozzarella cheese, grated
part skim rocotta cheese, drained in a strainer
2 tablespoons paprika
1/2 teaspoon salt
grating fresh pepper (to taste)
1 teaspoon basil leaves
1/2 teaspoon oregano
4 tablespoons rue (1/2 butter and 1/2 flour, to thicken)
9 lasagne noodles, al dente

Saute onion and garlic in butter in a 2 quart or bigger saucepan. Add crab
and shrimp, milk, cream, and spices. Simmer 20 minutes till the crab begins
to unravel. Thicken with rue. Layer in a Pam'ed 5" x 7" (approx.) pan in
the normal lasagne way (noodle, sauce, cheese) with the top terminating with
mozzarella. Amounts of cheese are to taste, but it is important to drain the
rocotta (or cottage cheese if that is substituted to keep the amount of
liquid down. Cook at 375 degrees for 25 to 35 minutes. If there is excess
liquid, you can continue to cook at 325 with the top covered with foil to
prevent burning and evaporate it. Serves 6, and the leftovers are wonderful!

Tim Foecke

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