Introduction
started as my desperate attempt to jazz up Sunday dinner last winter, and oh my goodness – what a happy accident! Picture layers of tender pasta sheets hugging sweet lump crab meat and plump shrimp, all wrapped in the creamiest garlic-kissed béchamel sauce you can imagine. It's become my go-to impressive dish when the in-laws visit (they think I'm fancy now!). The secret? Fresh seafood and – don't judge – a tiny splash of sherry. Sometimes I catch myself dreaming about those crispy cheese corners...
Timing
- Prep time: 45 minutes
- Cook time: 50 minutes
- Total time: 1 hour 35 minutes
Ingredients
- 1 pound lump crabmeat, picked over (splurge on the good stuff - trust me!)
- 1 pound large shrimp, peeled and deveined
- 12 lasagna noodles (or no-boil sheets if you're in a rush like me)
- 4 cups whole milk
- 1/2 cup butter (1 stick)
- 1/2 cup all-purpose flour
- 3 cloves garlic, minced (or 5... who's counting?)
- 2 shallots, finely diced
- 2 cups shredded mozzarella
- 1 cup grated Parmesan
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons cooking sherry (optional but amazing)
- Salt and white pepper to taste
Step-by-Step Instructions
Step 1: Prep the Seafood
Chop those shrimp into bite-sized pieces – I go for thirds usually. Careful not to make them too tiny or they'll disappear into the sauce! Pat the crab dry with paper towels. This step is super important... learned that the hard way when I once had seafood soup instead of lasagna lol.
Step 2: Make the Béchamel
Melt butter in a large saucepan (my favorite Le Creuset that I scored during the Black Friday sales!). Add shallots and garlic, cooking until fragrant – about 2 minutes or until your kitchen smells like heaven. Whisk in flour and cook for 1 minute. Gradually pour in milk, whisking constantly. Keep stirring until thick enough to coat the back of a spoon. Season with salt and white pepper.
Step 3: Layer the Love
Spread a thin layer of sauce in your baking dish. Layer 3 noodles, then some sauce, a third of the seafood mixture, and cheeses. Shrimp Crab Lasagna Repeat layers ending with cheese on top – and maybe add extra because who doesn't love those crispy cheese bits? Cover with foil but tent it so it doesn't stick to the cheese!
