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Sand crab lasagna
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Delicious and untested user-submitted recipe.
Ingredients:
  • 600g sand crab meat, cut into small bite-sized pieces
  • 60g unsalted butter
  • 82.50 ml plain flour
  • 515.00 gm milk, warmed
  • 62.50 ml parmesan, grated
  • Salt and pepper, to taste
  • 36.80 gm avocado oil
  • 1 onion, finely diced
  • 1 clove garlic, crushed
  • 800g can whole peeled tomatoes
  • 4.00 gm brown sugar
  • 1 tsp basil, freshly chopped
  • 1 tsp Italian parsley, freshly chopped
  • 1 tsp oregano, freshly chopped
  • 1 packet fresh lasagna sheets
  • 1 litre fish stock
  • 120ml dry white wine
  • 800ml pure cream
  • 16.80 gm tomato paste
Instructions:
  • Prepare a silky white sauce: Melt 60g of butter and incorporate 1/3 cup of flour. Let it cook for 1 minute. Remove from heat and slowly pour in 2 cups of warmed milk while whisking continuously. Keep stirring over low heat until the mixture comes to a boil and thickens. Boil gently for 1 minute. Allow it to cool for 5 minutes, then blend in the Parmesan cheese and season to your liking.
  • In a saucepan, heat avocado oil and sauté onion and crushed garlic until soft. Add a can of whole peeled tomatoes and mash them in the pan. Let the sauce simmer for 20 minutes. Stir in sugar, basil, Italian parsley, and oregano. Season to taste.
  • Preheat the oven to 180C.
  • Mix 2 tablespoons of white sauce with 600g of crab meat. Spread a thin layer of tomato sauce on the bottom of an ovenproof dish. Layer with instant lasagne sheets, crab mixture, and white sauce. Repeat the layers, finishing with white sauce on top.
  • Bake in the oven for 20 minutes.
  • To make the tomato jus, simmer 1 liter fish stock and 120ml white wine until reduced to a glaze. Stir in 800ml cream and simmer until sauce consistency. Whisk in 3 teaspoons tomato paste, season to taste, and drizzle over lasagna portions. Enjoy the delicious final touch!

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