Crab Rangoon Lasagna
The carb count continues to climb in our house…….just can’t get enough lately. I’m blaming it on the weather………
I don’t know anyone who doesn’t like crab rangoon……..well, except my brother, who is allergic……..sucks to be him! The first time I ordered crab rangoon, I ate the entire order myself……it was that good.
If you are one of us…….those who adore the rangoon, this recipe is right up your alley, and if you love pasta too…..double adore!
On the subject of imitation crab…….probably unpopular, but I love it. The real thing of course, is the best, but it also is pricey. So, I opted for the fake….don’t judge.
This recipe came together really quick. Crab, cream cheese, green onion and cayenne pepper…….done!
I cooked the lasagna noodles……I dried them a bit on paper towels so the filling would stick better. Rolled them up, and into a baking dish.
Béchamel sauce also known as white sauce, is made from a roux (butter and flour) and milk. It is one of the staple sauces of French and Italian cuisine. Add cheese and it’s Mornay Sauce………Béchamel with cheese.
Béchamel is made by melting equal parts butter and flour to make a roux ( kinda like paste), which is cooked under gentle heat while stirring with a whisk. The ratio of roux and milk determines the thickness of the sauce.
Rule of thumb:
- One tablespoon each of butter and flour per cup of milk makes a thin, easily pourable sauce.
- Two tablespoons of each makes a medium thick sauce.
- Three tablespoons of each makes an extra thick sauce.
- Salt and white pepper are added.
I chose option two and made a medium thick sauce……..worked perfect.
I poured the sauce over the rolls and covered it with foil to bake for about 30 minutes.
Crab Rangoon…….in case you live under a rock, is a wonton wrapper filled with crab, cream cheese, and green onion, made into kind of a flower shape and deep fried. The wontons gets crispy ,crunchy, and the filling is creamy yummy delicious crab.
I wanted that crunchy element for this dish, my favorite go to for crunch is panko crumbs.
The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts, says Pam Becker, media representative for Progresso. Panko’s crustless bread is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating. The flakes tend to stay crispier longer than standard breadcrumbs because they don’t absorb as much grease.
Nice lesson huh? So, I added some parmesan cheese, and butter…..smushed ( yes that is a cooking term ) it together.
When the lasagna came out of the 30 minute bask in the oven…….I’m dreaming of basking in the sun…..it was -14 when I got up this morning! I topped it with the panko-parmesan mixture and put it under the broiler for just a few minutes. Watch it carefully……we have already learned that you can go from perfect to slightly more than golden ( burnt ) in nothing flat.
The result Crab Rangoon Lasagna. It was creamy, crabby, crunchy ……very rangoonish!
The day we made these, we also made several other recipes. We were stuffed, so I saved them for dinner the next night……they reheated perfectly. So make some for today……and tomorrow!
- 1- 8 ounce package cream cheese, softened
- 1 - 14 ounce package imitation crab (you can also use the real deal)
- ¼ cup chopped green onion
- ⅛ to ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 8 lasagna noodles, cooked according package directions
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cup milk
- salt and pepper to taste
- ¼ cup parmesan cheese, shredded
- ¼ cup panko breadcrumbs
- 1 tablespoon butter, softened
- Cook lasagna according to package directions. Rinse with cold water and lay on paper toweling and set aside.
- While lasagna noodles are cooking mix, cream cheese, green onion, cayenne pepper, and salt until throughly blended.
- Place one lasagna noodle at a time on a cutting board and place a thick layer of crab mixture on top and roll up. Repeat with remaining noodle.
- Place roll into a baking dish sprayed with non-stick spray.
- To make the sauce, melt butter in a medium saucepan over low heat. Add flour and cook for a minute or two. Slowly stirring constantly add milk. Keep stirring until sauce thickens.
- Pour sauce over rolls in baking dish. Cover with foil and bake in a 350* oven for 30 minutes.
- While rolls are baking combine parmesan cheese, panko crumbs, and butter in a small bowl.
- Remove foil and sprinkle with topping. Set the oven to broil. Place rolls under broiler for 2-3 minutes or until golden brown.