I was smitten with this idea a number of years ago (pre-low-carb) when I lived on the Texas Gulf Coast and had access to the best local blue crab. I had fallen in love with some seafood crepes I had at K-Paul’s restaurant in New Orleans and thought Hmmmmm…..why not make a similar dish in layers? The final result was this Crab Lasagna and it was DELICIOUS! Since retiring to Central Texas, I no longer have access to that wonderful seafood. 😦 Every attempt to make this with the small cartons of so-called “fresh” crab meat in the stores up here has just not come out very good, sadly. So only try this if you have access to good, fresh crab meat. Just being honest with you.
Pre-low-carb, I of course made this with real lasagna noodles. Now that I’ve adopted a low-carb style of eating, I’ve modified the recipe to make it Atkins friendly (OWL and above), using zucchini “noodles” instead. You can also use eggplant slices for your noodles, but you’ll probably want to pre-bake those on a greased baking sheet for 15 minutes so they will cook properly when baking the lasagna.
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1 medium zucchini (about 6″ long), sliced into 9 thin 3/8″-1/4″ thick lengthwise slices (or eggplant can be used instead)
3/4 lb. (about 1½ c.) fresh crab meat, picked of all bone/shell
3 T. melted butter, unsalted
3 oz. chopped onion
3 oz. chopped celery
1 large clove garlic, minced
1/4 c. chopped parsley
1/8 tsp. thyme
1/2 tsp. my Seafood Spice Blend
½ c. heavy cream diluted with 1/2 c. water or seafood stock
2-3 T. dry white wine (optional, but really good in it)
Dash salt and pepper
1/3 c. ricotta cheese
½ c. Parmesan cheese
8 oz. Mozzarella cheese
DIRECTIONS: Boil the zucchini slices 2-3 minutes only just to make them pliable. It will NOT be soft at this point, but will finish cooking in the juice that bleeds out of the zucchini during baking. Drain and rinse in cold water to cool so that you can handle them. Remove gently to a paper towel to drain. Press paper towels on top to blot off as much water from the zucchini as you can. If using eggplant, slice thin and bake on a greased pan at 350ºfor about 15 minutes (but not fully done).
In non-stick skillet, melt butter over high heat and saute onion and celery until completely tender. Lower fire to lowest setting. Add wine (if using), parsley, spices, and cream/water mixture. Stir and cook for 2-3 minutes. Turn off burner, add crab meat and stir well. You are now ready to assemble the lasagna.
Grease an 8″ square baking dish and put 3 zucchini noodles on the bottom of the pan. Dot with 1/3 of the ricotta cheese next. Then sprinkle with 1/3 of the Parmesan and 1/3 of the mozzarella. Spoon 1/3 of the creamy crab mixture next. Now repeat these layers 2 more times, ending with a cheese layer. I like to sprinkle a bit of paprika of seafood spice blend on top last. Bake at 350º for about 40 minutes or until sticking a knife into center would indicate the zucchini or eggplant is fully tender.
NUTRITIONAL INFO: Serves 4, each serving containing:
33.38 g fat
9.65 g carbs, 1.53 g fiber, 8.12 NET CARBS
33.35 g protein
952 mg. sodium