Crab Lasagne - Ocean Isle
Meet our chef – Phil Reed… Originally a native of York, culinary trained in UK and France.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Pot
- Stove
- Colander
- Paper towel
- Spoon
- Spatula
- Plate
Ingredients
- 300g Ocean Isle Premium crab meat
- 80 g Mayonnaise
- 15 g Dijon Mustard
- 60 g Tomatoes 'peeled/diced/de-seeded'
- 0 Coriander, fresh '1 tbsp'
- 60 g Cucumber 'diced'
- 1 g Cayenne Pepper 'pinch'
- 1/2 ea Lemons (unwaxed) 'Juice of half'
- 250 g Lasagne '3 x sheets (fresh)'
- 15 ml Olive Oil
- 120 ml Extra Virgin Olive Oil
- 45 ml Balsamic Vinegar
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