Recipe - Crab Lasagna

150 g Dry lasagna (pasta)
300 g Crab (chopped)
2 Tomatoes
1 Red bell pepper
1 tablespoon Butter
2 tablespoon Flour
One half pt Milk
Parsley
50 g Mozzarella cheese
Tabasco
Salt, pepper

Here is a delicious crab lasagna recipe to be served with dry white wine
such as Graves (white Bordeaux: eg Chateau Ollivier 1990)

Preheat oven 180øC Puree the tomatoes. Skin the bell pepper and cut in
small pieces. Mince the parsley Melt the butter, add flour and milk while
steering. Add in bellpepper pieces, mashed tomatoes, 4 to 5 drops Tabasco.
Season with salt & pepper. Add in the crab, then the parsley. Stir
homogeneously.

In a greased pan, put 1/3 of the lasagna (cooked or not depending on the
manufacturer's instructions) Cover with some crab preparation Put another
1/3 of the lasagna Cover with the rest crab preparation =46inish with 1/3
lasagna Cover with cut or sliced up mozzarella cheese Cook 15 mn in oven and grill 5
mn. Serve hot with the white wine. Posted to FOODWINE Digest 01 Apr 97 by
Emmanuel Laroche elaroche@CLUBINTERNET.FR on Apr 2, 1997