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
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