Crab Lasagna has creamy, rich texture

RECIPE FINDER

Recipe Finder

March 28, 2001|By Ellen Hawks | Ellen Hawks,SUN STAFF

Tammy Merritt of Columbia has a doggone good reason for losing a recipe for Crab Lasagna.

She wrote: "I am hoping to find a recipe for Crab Lasagna which my mother-in-law lent to me and unfortunately my dog ate."

Her response came from Cecelia Samm of Timonium. She hopes this is the recipe Merritt is seeking.

Crab Lasagna

Serves 8 to 10

1/2 pound uncooked lasagna noodles

2 (10 1/2 -ounce) cans cream of shrimp soup

2 cups crab meat, picked carefully for shells, or 3 (6-ounce) cans

2 cups ricotta or small-curd cottage cheese

8 ounces cream cheese

1 egg

1 medium onion, chopped

1 to 2 teaspoons basil, to taste

sprinkle of oregano or dill

salt and pepper to taste

2 tomatoes, thinly sliced

1/2 pound (2 cups) grated Cheddar cheese

Cook the noodles in boiling salted water and drain. Combine the soup and drained crab meat in a saucepan and heat on low. Blend the ricotta, cream cheese, egg, onion and seasonings in a medium bowl. In a greased or sprayed 9-by-13-inch pan, layer half the noodles, then half the cheese mixture, all of the soup mixture, then another layer each of noodles and cheese. Top with a layer of sliced tomatoes. Cover with foil and bake for 30 minutes in a preheated 350-degree oven. Remove foil, top with Cheddar cheese and continue baking 15 minutes more.

Tester Laura Reiley's comments: "I suggest using the foil during the first stage of cooking because any exposed bits of noodle tend to crisp up. If you like a bit of crispness around the edges of a lasagna, omit the foil. The cream of shrimp soup acts like a bechamel sauce in the whole thing, adding a creamy, rich texture. The color is a very homogeneous white/beige, so the tomato slices really come in handy visually. I would use a little more basil, preferably fresh, and I would choose dill over oregano to marry with the seafood. I might suggest sprinkling a bit more fresh basil or parsley over the finished lasagna before serving."

Recipe requests

Theresa Dorrill of Baltimore writes that she wants a recipe that "I saw featured on a cooking show called `Sweet Treats.' It was called a Blackout Cake, and was chocolate with a puddinglike filling that was also used as the icing."

Kathy Tagliaferri of Bel Air wants a recipe for making pimento cheese like the one she had from the Fresh Market in Charlotte, N.C. "We lived there for eight years, and this cheese was great. I've since tried recipes from Southern Living magazine and from the Charleston, S.C., Junior League cookbook, `Party Recipes,' but none can compare."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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