Pasta: This is a recipe I developed when "fake crab" came out. by Recipe Cottage

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	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