For the Blue Cheese Sauce:
— 8 ounces blue cheese
— 1 cup milk
— 6 tablespoons light butter (the kind I buy is salted)
— ⅔ cup freshly grated parmigiano – reggiano cheese
— 1 cup heavy whipping cream
For the Crab Lasagna Rolls :
— 12 lasagna noodles
— 16 ounces fresh or refrigerated crab meat picked through for shells
— 2 pck king crab (optional)
— 15 ounces ricotta cheese
— 2 eggs
— 1 cup baby spinach, torn into little pieces
— ½ cup shredded mozzarella cheese
— ½ tablespoon Italian seasoning
— ¼ teaspoon garlic powder
— ¼ teaspoon nutmeg
— Olive oil cooking spray
First, prepare the sauce. Place the blue cheese in a medium saucepan with the milk and butter, and place on the stove over low heat. Stir with a wooden spoon, breaking up the cheese as it melts and stirring into the milk. Once all the blue cheese is broken up, add the parmigiano-reggiano a little at a time, and continue to stir until completely melted and smooth. Remove from the heat and stir in the heavy whipping cream. Set aside to cool.
Cook the lasagna noodles according to package directions, then rinse under cold water and lay out separately, so they don’t stick.
In a mixing bowl, combine the crab meat, ricotta, mozzarella, torn spinach, and eggs; stir well. Add in the Italian seasoning, garlic powder, and nutmeg; stir well again.
Preheat oven to 375 degrees F and spray a 9 × 12 baking pan with cooking spray. Leaving a 1-inch gap at the top, place about ¼ cup of the crab mixture on the upper end of each lasagna noodle, then roll the side with the mixture up to the bottom end. Place in the baking pan, seam side down. Pour the cooled sauce over the top of the lasagna rolls, cover with aluminum foil. Bake in the preheated oven for 30 minutes, or until bubbly and heated through.
Whisk the egg with milk and make some egg wash.
Coat each roll with flour, egg wash, and breadcrumbs.
Heat the vegetable oil in a deep skillet over high heat. Fry the rolls until golden, around 2 minutes.
Serve them with your favorite dip!