Crab lasagne

This recipe for crab lasagne uses Le Gruyère cheese, dry white vermouth and cream to make a decadent cheese sauce, which is then poured over individual mini crab lasagnes. The filling of the lasagnes is relatively simple and light, to balance out the decadent Le Gruyère sauce - sautéed spinach, fresh tomatoes and fresh crab meat.

First published in 2022

You can easily skin the tomatoes by cutting a cross in their surface, and then blanching them in boiling water the 30 seconds. The skin should slip straight off. Any extra pasta dough will keep in the fridge for 2 days wrapped in cling film or frozen in a ziplock bag for several months.





Gruyère Sauce



  • Pasta machine
  • 4 x 7.5cm stainless steel rings



To make the pasta, first lightly whisk the egg yolks with the whole eggs. Then, place all the ingredients into a food processor and pulse to bring together


Turn out onto a lightly floured work surface and knead well until smooth


Divide the dough into 4, and wrap each piece in clingfilm. Refrigerate the dough for 2 hours, to let the dough rest


Cut each piece of dough into 2. Take 1 of the pieces and, on a lightly floured surface, flatten it with your hands until it is about 1-2cm thick. Roll the flattened dough through a pasta machine repeatedly, folding the sheet in half each time, and gradually making your way to 2 notches from the thinnest setting


Lay the resulting long strip of pasta on your work surface. Using a 7.5cm round cutter, cut out several round pieces of pasta. You need 2 discs per serving for the lasagne, although I always cut a couple of extra


Repeat with the other piece of pasta dough


Allow the pasta discs to dry out while you make the Gruyère cream sauce


To make the sauce, heat up a frying pan, and add the olive oil. Once hot, add the shallots and fry until softened, 5-8 minutes. Add the lemon peel and vermouth and bring to the boil


Simmer until the liquid is reduced by half


Add the cream and Gruyère, bring back to the boil and simmer again


Pass the sauce through a fine sieve to make sure it's completely smooth


To assemble the lasagne, first pick over the crab meat to remove any pieces of shell


Drop the pasta discs into a pan of gently boiling salted water. Cook for about 3 minutes, then lift out with a slotted spoon. Quickly season with salt and freshly ground black pepper and add a splash of olive oil


Heat a frying pan over a medium-high heat and add a splash of rapeseed oil. Sauté the spinach until just wilted. Season the spinach with salt and freshly ground black pepper


Preheat the oven to 200°C/gas mark 6. Lightly oil a large baking tray. Place the 4 pastry rings on the tray, and place the pasta discs into the rings. Divide the spinach between the discs and top with the white crab meat and 2 slices of tomato. Finish with another pasta disc and spoon over a little bit of the Gruyère sauce and some extra grated Gruyère


Place in the oven and bake for 10 to 15 minutes, until bubbling and lightly browned. Serve immediately

Brought to you by Le Gruyère AOP

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

Get in touch

Please sign in or register to send a comment to Great British Chefs.