Crab Lasagne Recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Pasta machine
- Food processor
- Cake ring
- Cookie cutter
- Fine-mesh sieve
- Pepper mill
- Grater
- Skillet
- Pot
- Slotted spoon
- Baking sheet
- Oven
- Stove
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Plastic wrap
- Zip-top bag
- Refrigerator
- Spoon
- Plate
Ingredients
- 3 medium eggs
- 5 egg yolks
- 500g of 00 flour
- 2 tbsp of olive oil
- 1 pinch of saffron threads, infused in 1 tbsp boiling water
- 1 tbsp of olive oil
- 1 large shallot, peeled and finely sliced
- 1 strip of lemon peel
- 25ml of Noilly Prat vermouth
- 120ml of whipping cream
- 150g of Gruyère, grated, plus extra for finishing
- 200g of white crab meat, fresh not canned
- sea salt
- freshly ground black pepper
- olive oil
- rapeseed oil
- 150g of baby spinach
- 4 plum tomatoes, skinned and sliced
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