Crab lasagne

3 Reviews

Portion size: Serves 6
Hands-on time 35 min, oven time 25 min
Difficulty: easy

Freezable

Pollyanna Coupland

Food producer, delicious.

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You didn’t know you needed a crab lasagne until now! A rich tomato and shallot ragù is enriched with brown crabmeat, then layered with fresh lasagne sheets and a silky bechamel flaked with white crab, lemon zest and dill. If you love crab, you’re going to love this.

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Ingredients

Dash olive oil
1 tbsp fennel seeds
3 banana shallots, finely chopped
2 garlic cloves, finely chopped
100ml white wine
100g brown crabmeat
400g tin chopped tomatoes
40g unsalted butter
40g plain flour
600ml whole milk, warmed
Finely grated zest 1 lemon, plus a squeeze of juice
Bunch dill, chopped
100g white crabmeat
4 dashes Tabasco
4 fresh lasagne sheets
50g mature cheddar, coarsely grated
1 tsp sesame seeds

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Method

Heat the oven to 160°C fan/gas 4. Heat the oil in a large frying pan and sizzle the fennel seeds for 30 seconds. Add the shallots and garlic, then cook gently for 5 minutes until translucent. Pour in the wine and leave to bubble for a few minutes until reduced by half. Stir in the brown crabmeat, then the tomatoes and simmer for 8 minutes. You should be left with a saucy but not too watery ragù.
While the ragù simmers, make the bechamel. Melt the butter in a saucepan, then stir in the flour until it forms a paste. Cook for 1 minute, then start whisking in the warm milk, bit by bit, until you have a smooth sauce. Stir in the lemon zest, dill, white crabmeat and Tabasco, then season with salt, pepper and a squeeze of lemon juice.
Layer up the lasagne. Begin with a sheet of pasta, then a quarter of the ragù, then a quarter of the bechamel. Repeat 3 more times, sprinkling the top layer of bechamel with the grated cheddar and sesame seeds. Bake for 25 minutes, then leave to rest for 5-10 minutes before serving.
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