Crab lasagne
Serves: 6
Prep time: 35 minsTotal time: 
Recipe photograph by Dan Jones
Crab lasagne
Recipe by Anna Glover
This luxurious twist on a classic is very rich, so you need a small portion. Serve with a bitter leaf salad tossed in lemony dressing, or steamed cavolo nero
Serves: 6
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
424Kcal
Fat
25gr
Saturates
13gr
Carbs
26gr
Sugars
3gr
Fibre
3gr
Protein
23gr
Salt
0.8gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 2 medium leeks, trimmed and finely sliced
- 400ml single cream
- 4 x 100g tubs white and brown crab meat, white and brown meat separated
- ½ x 28g pack flat-leaf parsley, finely chopped
- zest of ½ lemon, plus a squeeze of the juice
- 1 x 250g pack fresh egg lasagne sheets
- 40g Parmesan, finely grated
Step by step
Get ahead
Prepare to the end of step 5 up to 24 hours ahead; keep chilled. Allow an extra 10-15 minutes in the oven when cooking from chilled. To freeze, prepare to the end of step 5 then cover and freeze. Defrost at room temperature for 6-8 hours and bake for the timings as if chilled.
- Heat the butter and oil in a medium pan and fry the leeks on a gentle heat with the lid on for 10-15 minutes until very soft and falling apart. Add 200ml cream to the leeks. Simmer, uncovered, for 5 minutes until slightly thickened then stir in the brown crab meat and season well. Remove from the heat.
- In a bowl, stir the white crab meat, 100ml of the remaining cream, the parsley and lemon zest together with some seasoning and set aside. Add a squeeze of the lemon juice to the cooling brown crab and leeks.
- Preheat the oven to 200°C, fan 180°C, gas 6. Pour a kettleful of boiling water into a shallow dish or roasting tray on a heatproof surface, to be used for soaking the lasagne sheets. Put 2-3 tablespoons of the brown crab mixture in an ovenproof dish, approximately 20cm x 15cm, and spread in an even layer, then add 2-3 tablespoons of the white crab mix over the top in another layer.
- Add 1 of the lasagne sheets to the hot water for 1 minute, until soft and pliable. Scoop out with a straining spoon or tongs, drain, and add to the dish (trim if needed, to fit the dish) over the crab.
- Soften the lasagne sheets one at a time (so they don’t stick together) and repeat (you may need to replace the water after a few sheets if it cools down too quickly), layering up the brown crab, white crab mix and pasta. Do this so you have 6 layers of crab and pasta. When everything has been used up, pour over the last 100ml of the cream and sprinkle with Parmesan.
- Bake for 20-25 minutes until bubbling. It is ready when a knife goes through easily when you pierce the middle. Grill for 3-4 minutes to get a really golden top, if you like.
