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Wednesday, July 11, 2012


Crab Lasagna - Delish! 

Lasagna Noodles- cook and drain
Lump Crab Meat

Mix together:
1 can cream of shrimp or mushroom soup
1 package cream cheese
1 pt. ricotta
1 egg
3/4 cup green onions
1/2 cup chopped parsley
2 tsp. basil
1/8 tsp pepper or lemon pepper

3-4 sliced tomatoes
1 cup grated cheese

Simply layer noodles, cheese mixture, crab, tomato and cheese.  Repaeat layering until ingredients are
done.  Bake 1 hour @ 350.

Serve with crispy salad, crunchy bread and wine!

White Bordeaux to pair with this meal:

Château Bonnet Blanc. Entre-Deux-Mers Appellation.

Brand :Château Bonnet
Colour :White
Varietals :Sauvignon Blanc 50%
Sémillon 40%
Muscadelle 10%
Appellation :Entre-Deux-Mers

Area :270 hectares, 120 in white
Soil :Clay-limestone and clay-siliceous
Rootstock :Riparia gloire - 3309C - Fercal - 101.14
Fertilisation :Traditional, limited impact
Density :3,000 to 5,000 vines per hectare
Age of vines :19 years
Varietals :Sauvignon Blanc 50%
Sémillon 40%
Muscadelle 10%
Pruning :Double guyot
Harvest :By hand or manual sorting before machine harvest
Fermentation :After skin- contact and settling, in temperature- controlled stainless- steel tanks
Temperature :18° to 20° C
Malolactic fermentation :No
Maturation :For 4 months in tanks on lees
Fining :Tartaric precipitation by cold treatment
Aging :2 to 3 years
Consultants :Denis GALABERT (Œnologique Center of Grézillac)

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