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
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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.

Ingredients

Metric

Imperial

Pasta

Gruyère Sauce

Lasagne

Equipment

  • Pasta machine
  • 4 x 7.5cm stainless steel rings

Method

1

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

2

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

3

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

4

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

5

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

6

Repeat with the other piece of pasta dough

7

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

8

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

9

Simmer until the liquid is reduced by half

10

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

  • 120ml of whipping cream
  • 150g of Gruyère, grated
11

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

12

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

13

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

14

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

15

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

16

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

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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.

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