Crab lasagne

Name: Crab lasagne
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 600 milliliters milk; 0 teaspoons ground nutmeg; 85 grams butter, plus extra for greasing; 50 grams plain flour; 227 milliliters pot double cream; 100 grams parmesan, grated; 1 egg, beaten; 3 x 100g pots brown and white crabmeat; 2 x 500g packs trimmed leek, well washed and finely sliced; 12 sheets fresh lasagne; 400 grams chunky skinless cod fillet, cubed

Crab lasagne is a Mediterranean recipe that serves 4. Watching your figure? This pescatarian recipe has 1021 calories, 47g of protein, and 53g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Head to the store and pick up flour, ground nutmeg, egg, and a few other things to make it today. It works well as a pretty expensive main course. Users who liked this recipe also liked White Lasagne with Parmigiano Besciamella (Lasagne in Bianco ), Lasagne with Artichokes (Lasagne di Carciofi), and Lasagne.

Instructions

Tip the milk, nutmeg, 50g of the butter and the flour into a non-stick pan.

Ingredients you will need

Butter

Nutmeg

All Purpose Flour

Milk

Equipment you will use

Frying Pan

Heat while whisking or stirring until thickened.

Equipment you will use

Whisk

Remove from the heat and stir in the cream with plenty of seasoning. Measure 450ml of the sauce and beat half the Parmesan and the egg into it. Once cool, stir the crabmeat into the remaining sauce.

Ingredients you will need

Seasoning

Crabmeat

Parmesan

Cream

Sauce

Egg

Melt the remaining butter in a very large pan or wok, add the leeks and cook for about 10 mins, stirring frequently, until softened and cooked down.

Ingredients you will need

Butter

Leek

Equipment you will use

Frying Pan

Wok

Lightly grease 2 x 20cm square ovenproof dishes trim the lasagne sheets to fit, if you need to.

Ingredients you will need

Lasagne Noodles

Spoon a quarter of the leeks into each dish and spread out. Top each with 2 lasagne sheets, then cover with the crab mixture and scatter over the chunks of fish. Top each with another 2 sheets, then cover with the leeks and the last of the sheets followed by the cheese sauce, then the remaining Parmesan.

Ingredients you will need

Lasagne Noodles

Spread

Parmesan

Leek

Crab

Fish

To freeze: Wrap the dishes in several layers of cling film, then foil. Use within 2 months. Thaw overnight in the fridge.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Unwrap the lasagnes and bake for 40 mins. (A freshly made version will take the same time.)

Equipment you will use

Oven

Serve with a salad.

Equipment

Ingredients

Servings:

600milliliters

milk 0teaspoons

ground nutmeg 85grams

butter, plus extra for greasing 50grams

plain flour 227milliliters

pot double cream 100grams

parmesan, grated 1

egg, beaten 3

x 100g pots brown and white crabmeat 2

x 500g packs trimmed leek, well washed and finely sliced 12sheets

fresh lasagne 400grams

chunky skinless cod fillet, cubed

Recommended wine: Chardonnay, Pinot Grigio, Riesling

Chardonnay, Pinot Grigio, and Riesling are my top picks for Crab. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.