National Crab Meat Day - March 9th
did you know???
March 9th is National Crab Meat Day
here's a recipe to help you celebrate... ENJOY!!
Seafood Lasagna
1 green onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons plus 1/2 cup butter or margarine, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
8 ounces crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups milk
1/2 teaspoon salt
1 cup whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained
In a large skillet , saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil.
Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
In a saucepan , melt the remaining butter; stir in flour until smooth.
Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan.
Bake, uncovered, at 350 F for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Yield: 12 servings.
... for photo and printer-friendly recipe go to: http://www.homebakedmemories.com/pf_pages/pfCrabSeafoodLasagna.htm
Find more great tips, ideas, and homemade, homebaked memories at http://www.homebakedmemories.com
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March 9th is National Crab Meat Day
here's a recipe to help you celebrate... ENJOY!!
Seafood Lasagna
1 green onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons plus 1/2 cup butter or margarine, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
8 ounces crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups milk
1/2 teaspoon salt
1 cup whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained
In a large skillet , saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil.
Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
In a saucepan , melt the remaining butter; stir in flour until smooth.
Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan.
Bake, uncovered, at 350 F for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Yield: 12 servings.
... for photo and printer-friendly recipe go to: http://www.homebakedmemories.com/pf_pages/pfCrabSeafoodLasagna.htm
Find more great tips, ideas, and homemade, homebaked memories at http://www.homebakedmemories.com
Feel free to join us and share your own ideas...
