Fresh Dungeness crab is the best! One of the wonderful things about living in the Pacific Northwest is that crabbing is possible many months of the year. Crabbing is easy and can be done without a lot of equipment. My husband, Scott, actually wrote a great “How-To” book on crabbing, find it on his website at www.scotthaugen.com.
Although we like to eat crab fresh, there are occasions when we get a lot and need to freeze it. (A big thank you to friends who have shared their bounty lately, Sam & Jason Reed and Scot Johnson.)
I have found that shelling the cooked crab and freezing it for 30 minutes, then vacuum sealing it gives the best results. Of course, previously frozen crab loses much of its creamy texture, but it is still delicious in cooked recipes and dips.
Here is an absolute favorite… shrimp and other seafood can be added or used in place of the crab in this recipe.
1/2 cup butter
3 cloves chopped garlic
1/2 cup flour
2 cups milk
1 14 oz. can chicken broth
2 cups cottage cheese
2 tablespoons fresh chopped parsley
1/2 teaspoon lemon pepper
9 uncooked lasagna noodles
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
3 cups fresh or thawed, shelled crab meat
Melt butter in a medium size saucepan on medium heat. LIghtly sauté garlic and add flour, stirring constantly with a wire whisk. When mixture begins to bubble turn heat to low and slowly add milk and chicken broth. Bring mixture to a boil until thick, 1-2 minutes, stirring constantly. Remove from heat and set aside. In a separate bowl mix the cottage cheese, egg, parsley and lemon pepper. In a 9″ x 13″ casserole dish, spread enough of the white sauce to coat the bottom of the pan. Layer with 3 uncooked lasagna noodles, 1/3 of the cottage cheese mixture, 1/3 of the crab, 1/3 of the mozzarella and parmesan cheeses. Repeat the layering 2 more times, making sure cheese is the final layer. Bake, uncovered at 350º for 50-60 minutes. Let stand at least 10 minutes before serving.