Crab Lasagna

by Bev
(Bellingham, WA USA)

Crab Lasagna With Dungeness Crab Meat

Crab Lasagna With Dungeness Crab Meat

I come across this Crab Lasagna recipe in Recreational Dungeness Crabbing and I have to say that this is the best lasagna made with crab meat that my husband and I have tried to date! We will definitely be having crab lasagna leftovers for dinner tonight!


  • 1/2 Cup-Butter

  • 3-Cloves Garlic-chopped

  • 1/2 Cup-Flour

  • 2 Cups-Milk (2%)

  • 1-14 0z.Can Chicken Broth

  • 2 Cups-Cottage Cheese

  • 1 Egg

  • 2 Tablespoons-Parsley-finely chopped

  • 1/2 Teaspoon-Lemon Pepper

  • 9-Uncooked Lasagna Noodles (wheat)

  • 2 Cups-Grated Mozzarella Cheese

  • 1/2 Cup-Parmesan Cheese

  • 3 Cups-Fresh,Thawed Crab Meat


Melt the butter in a medium-sized sauce pan on medium-low heat. Lightly saute' the garlic and add flour stirring constantly with a whisk.

When mixture begins to bubble, turn heat to low and slowly add the milk and then the chicken broth. Return to a boil until thickened for about 2 minutes, stirring constantly, then set aside.
In a separate bowl, mix the cottage cheese, egg, parsley and lemon pepper.

In a 9X13 inch casserole dish, spread enough of the white sauce in the bottom of the dish to coat it. Layer with 3 of the uncooked noodles, 1/3 of the cottage cheese mixture, 1/3 of the crab meat, and a 1/3 of the mozzarella cheese.

Repeat this layering 2 more times sprinkling the top layer with the Parmesan cheese.

Bake at 350 degrees for 50-60 minutes. Let stand for 10 minutes out of the oven before serving.

The author said this recipe can also be prepared ahead and refrigerated uncooked for up to 12 hours. Just let it sit at room temperature for 20 minutes before baking.

This Crab Lasagna recipe can serve 6 hungry people easily!

See more crab appetizer recipe's here!

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