[shroomgirl]

I think Pongi is right....but I was going for the lowfat high veg version.....
Crawfish lasagna....spicy bugs could be great with the trinity (those not from the South USA coastal region....garlic,onions, celery, bell pepper <I use red>....still trying to figure out how 4 ingredients makes a trinity >)
either red or white sauce with dry white wine.....noodles, Tony Chacere for seasoning and some cheese just because it is lasagna. Yep, reads good to me.
It's really funny to see people's expression when I tell them that in La. at a crawfish boil you plan on 5-8# of crawfish pp.....and that's amatuer night.

[Suzanne]

Shroom: GARLIC????

Actually, I kind of like the idea -- it's like the 4 or 5 books in the Hitchhiker's trilogy. And I garlic.

There's got to be a happy medium somewhere between Pongi's minimalist (but relatively authentic version) and the super-loaded version originally discussed. And as much as I love mushrooms, they'd be the first ingredient I'd leave out. Let's see, then the fennel, and the celery salt and the parmesan and mozzarella and thyme and basil and feta and cottage cheese and garlic . . . oh, and maybe the noodles, for which I'd substitute planks of zucchini (to make it really veg). Which leaves us with zucchini, shrimp, crab (really, REALLY fresh!), and a shrimp-stock veloute. Yeah, I could go with that.

[Mezzaluna]

I would go for that!

[sarina]

The crab I used was really fresh . I live on the gulf coast of florida. So I do not think that was the trouble .I think I used to much of it though. Thinking about it if it called for 2 6.5 ounce cans and then I used almost two 8 ounce cartons of fresh lump crab meat ,that was most likely to much. But then again even the sauce tasting it by itself was not good . I am just so mad at cooking light though. It was expensive to prepare and took almost three hours.
Interesting thought I went to the cooking light web site and saw reviews on the recipe and they either raved or they flat out hated it. But more liked it then not and I just do not see how that is ! The ones that hated it really did ,giving it 1 star which is what I said and they were also upset as to how long it took to prepare for it to turn out badly .

[shroomgirl]

I still smell fresh crab no matter where I am prior to buying it. There should be essentially little to no smell or it should smell like the ocean in a good way.
yes garlic....
Cajun food wouldn't be cajun without garlic. Tony Chacere seasoning salt is in STL grocery stores so it must be available elsewhere.
I could see grinding spicy boiled crawfish and making a sauce or "crabball" with it. Mixing breadcrumbs, celery, onions, parsley, bell pepper, egg, salt, cayene....funky version of meatballs and spaghetti....small balls with a veloute<white wine cream sauce> and angel hair or linguini....hmmmmm.
Though I digress this is not lasagna.....
Zucchini planks make really great noodles, as does eggplant slices