The Best Sand Crab Lasagne

The Best Sand Crab Lasagne

White Sauce and Crab Meat

  • 1.5 kg The Fish Factory crab meat ((Tip, double check for any leftover shell or cartilage and remove))
  • 1.6 L whole milk
  • 1/3 cup parmesan cheese
  • salt and pepper

Tomato Sauce

  • 2 tbsp oil
  • 1 diced onion
  • 1 clove garlic crushed
  • 800 g can whole peeled tomatoes
  • 1 tsp sugar
  • 1 tsp freshly chopped basil
  • 1 tsp Italian parsley
  • 1 tsp oregano

Tomato Cream Sauce

  • 1.5 L fish stock
  • 180 ml white wine
  • 1.2 L cream
  • 1/3 cup tomato paster (for that reddish colour)
  • fish sauce (to taste)

Lasagne Sheets

  • 1 packet Latina Lasagne Sheets (soft refrigerated ones)

Tomato Sauce

  1. Heat oil in saucepan and cook 1 diced onion and 1 clove crushed garlic over medium heat until soft.

  2. Add 1x 800g can whole peeled tomatoes, undrained and mashed. Simmer 20 mins.

  3. Add 1 tsp sugar and 1 tsp freshly chopped basil, Italian parsley and oregano. Season. Best to puree after so it is smooth. Can make this the day before to save time.

White Sauce

  1. Melt butter and stir in flour, cook 1 min.

  2. Remove from heat and gradually whisk in warmed milk.

  3. Use a whisk to stir over medium heat until mixture starts to thicken.

  4. Stir in parmesan cheese and season.

Tomato Cream Sauce

  1. Combine fish stock and white wine in a pan and boil to reduce to a glaze.

  2. Skim off the brown froth. Add cream and reduce to medium heat until it slightly thickens. Use a whisk to mix constantly. Can take up to 20mins or so. (optional – for a slightly thicker sauce you can also add 1/2 tsp. of cornflour mixed with a little water) Whisk in tomato paste for reddish colour (you don’t want an insipid colour but also not to vibrant red) and then add the fish sauce slowly and testing it so that the flavour is right. You make wish to season slightly. Make sure it’s not too salty. Pour through a sieve into a smaller saucepan.

  3. Let cool and then place a paper towel over it and then the lid before refrigerating.

  4. To bring back to warming, take it out of the fridge about an or so before using it, put it on a very low heat and occasionally stir.

  5. TIP: Do not overheat as it will separate

Method To Assemble

  1. Stir enough white sauce through the crab meat to make a thick paste (4 plus ladles)

  2. Spread thin layer of tomato sauce on the base of an ovenproof dish, top with instant lasagne sheets (cut to size of dish), crab mixture (spread thinly – best to dollop around dish and then spread withfingers and a fork) and then spread a very thin layer of white sauce.

  3. Repeat again finishing with a lasagne sheet and then pouring the remainder of the white sauce.

  4. Bake 180 degrees on a fan forced oven for 30mins.

  5. Rest for 15 minutes before serving

  6. To Serve spoon Tomato Cream Sauce over each piece with a dollop of tomato paste in the centre and a pan fried basil leaf.

  7. Enjoy!

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Scorched Hiramasa KingfishScorched Hiramasa KingfishScampi Ceviche