Description
Discover the ultimate Shrimp and Crab Croissant Lasagna recipe with indulgent cheesy layers. Learn how to craft this seafood twist on a classic favorite.
Ingredients
- Croissants, 6
- Shrimp, peeled and deveined, 1 pound (454 g) (450 grams)
- Crab meat, 1 pound (454 g) (450 grams)
- Butter, 4 tablespoon (60 ml) s (57 grams)
- Garlic, minced, 3 cloves
- All-purpose flour, 1/4 cup (60 ml) (30 grams)
- Milk, 2 cup (480 ml) s (480 milliliters)
- Heavy cream, 1 cup (240 ml) (240 milliliters)
- Parmesan cheese, grated, 1 cup (240 ml) (100 grams)
- Moz zarella cheese, shredded, 2 cup (480 ml) s (200 grams)
- Salt, 1 teaspoon (5 ml) (5 grams)
- Black pepper, 1/2 teaspoon (3 ml) (1 gram)
- Parsley, chopped, 2 tablespoon (30 ml) s (8 grams)
- Lemon juice, 1 tablespoon (15 ml) (15 milliliters)
- Olive oil, 2 tablespoon (30 ml) s (30 milliliters)
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the croissants in half lengthwise and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the shrimp to the skillet and season with salt and black pepper.
- Cook the shrimp for 3-4 minutes until pink and opaque, then set aside.
- In the same skillet, melt 4 tablespoons of butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly.
- Gradually add the milk and heavy cream, whisking until smooth.
- Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- Stir in the Parmesan cheese until melted and well combined.
- Add the cooked shrimp and crab meat to the sauce.
- Stir in the lemon juice and chopped parsley.
- Season the mixture with additional salt and pepper if needed.
- In a baking dish, spread a thin layer of the seafood sauce at the bottom.
- Place a layer of croissant halves over the sauce.
- Spread a layer of seafood sauce over the croissants.
- Sprinkle a layer of shredded mozzarella cheese over the sauce.
- Repeat layers of croissants, seafood sauce, and mozzarella cheese.
- Top the final layer with remaining mozzarella cheese.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until golden and bubbly.
- Let the lasagna cool for a few minutes before serving.
- Garnish with extra chopped parsley if desired.
