Top and bake
Pour the remaining cream sauce evenly over the roll-ups, ensuring they are well coated. In a small bowl, mix the panko breadcrumbs with the melted butter, then sprinkle evenly over the top. Finish with the shredded mozzarella or Italian blend cheese for extra gooeyness.
Bake uncovered for 25–30 minutes, or until the sauce is bubbling around the edges and the top is golden brown and lightly crisp.
Garnish and serve
Remove from the oven and let the roll-ups rest for a few minutes before serving. Garnish with freshly chopped parsley and serve warm. A lemon wedge on the side adds a bright finishing touch that pairs beautifully with the crab.
Serving Notes
These crab lasagna roll-ups are rich yet refined, perfect as a main course alongside a simple green salad or roasted vegetables. Leftovers reheat gently and maintain their creamy texture, making this dish just as enjoyable the next day.
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