The inspiration for this recipe is from a seafood lasagne that I made a while ago. Some of the ingredients are similar. I have to admit that this is, by far, one of my favorites.
Ingredients:
6-8 lasagne noodles, cooked al dente¼ c. medium red bell pepper, cut into small dice
5-6 fresh basil leaves, rinsed, dried and cut into chiffonade
3-4 green scallions, chopped, with some of the green
3-4 T fresh chopped parsley
8 oz. cream cheese (room temperature)
8 oz. fresh crab meat, drained (I use lump)
15 oz. alfredo sauce (jarred or homemade)
½ t. nutmeg (freshly ground, if possible)
½ c. grated parmesan cheese
salt and pepper, to taste
Fill a large pot with cold water. Add salt (no oil) and bring to boil. Add noodles. Stir constantly, being careful no to tear or break them. Cook al dente and remove to a cookie sheet to cool. Cover with plastic wrap so noodles do not dry out.
Cut pepper into small dice and set aside. Chop green onions, parsley and basil.
In a large bowl, add softened cream cheese.
Drain crab meat into a sieve. Rinse with cold water and allow to drain well.
Add crab to the bowl with cream cheese. Add chopped vegetables. Stir well and add salt, pepper and nutmeg. Mix to combine. Add parmesan and continue to mix until thoroughly combined. Set aside.
Once noodles have cooled, spread a thin layer of crab mixture over the entire noodle. Beginning at the bottom, roll up. Continue until all noodles are done.
In a greased baking dish, add about a cup of the alfredo sauce to the bottom of the dish. Place the crab rolls into the dish with the seam side down.
Pour the rest of the alfredo sauce over the top of the crab rolls. Top with additional parmesan cheese. Cover with foil and bake in a 350º oven for 35-45 minutes or until cheese is melted.
Serve with a Caesar salad and a slice of crusty bread.
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