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Paula’s Crab and Shrimp Lasagna

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By Chef at Large Contributor • Jan 9th, 2010 • Category: Recipes

Contributed by Paula Berglund Blum

Paula posted pictures of this delicious crab and shrimp lasagna on Facebook and they looked so good that we simply had to have and publish the recipe. I hope you like it as much as we did! – Sid


1/2 cup of chopped
1/2 cup of chopped white onion
5 minced
1 cup frozen (squeezed of all water)
2 oz feta
4 oz cottage
2 oz parmesan
8 oz crab
8 lasagna sheets (parboiled so they will roll up)
8 16/20 count shrimp (boiled)
16 slices of provolone

Saute’ and onions in fat until soft. Add , and saute’ until you smell it. Add feta, cottage , and parmesan and mix thoroughly. Incorporate . Adust seasoning with , pepper, red pepper, and Old Bay Seasoning. Remove to mixing bowl. When cooled add crab . Place one slice of provolone on the end of the lasagna sheet closest to you. Add crab mixture from end with 3/4 of the length of the sheet and roll up. Place in small buttered casserole dish seam side down. Place two shrimp halves and one slice of provolone on top of each roll. I made 4 small casseroles, but they can be placed all in one large casserole. at 350 for 30 minutes, or until browned.

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5 Responses »

  1. good way to learn the new things.

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  2. it’s so yummy! can’t wait to taste it.thank’s for the post now I’ll try to cook it at home.

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  3. Crab and Shrimp Lasagna?? Very interesting! I think i’m going to try this recipe.

    I love seafood, and I love pasta…so this is right up my alley.

    Thank you!

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  4. Thank you all for the kind comments!

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  5. I cannot wait to make it! Thanks! : )

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