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Crab Lasagna

September 9, 2017

Crab Lasagna recipe

Oh readers, how I have failed you. It has been a full five months since I promised I’d fill this site with more crab recipes. Crab, as I’ve mentioned about twenty times, is one of my favourite foods and although I will always love eating them simply cooked and served with mayonnaise best of all, it would be criminal not to experiment. I would be letting the side down. 

In the archives, then, you will find Louisiana crab cakes, crab fried ricehot crab dip and now, this.  Get your baggiest pants ready my friends because this arrangement of carbs and crabs (*notes important order of letters*) is going to beat you into submission until you are a quivering wreck of happiness, belly up like a flailing beetle.

Crab Lasagna

If this lasagna were a particularly camp and bitchy young fashion magazine employee it would walk, steps crisscrossing one another like knives in a vicious sashay, telling everyone it would slay you. And it will. This is possibly one of the richest dishes I’ve ever made, despite attempts to curtail said richness with the addition of lemon and herbs. It’s the kind of dish you eat a small portion of then ask for another but regret it, like the kid who makes himself sick on chocolate cake then voms it up on someone’s white sofa.

So yeah, it’s really great. Make it. You’ll need four full crabs so maybe this is one best left for when you want to really impress someone or put them off crab for life. Could go either way.

Crab Lasagna Recipe

This fills a 9 x 9 x 2 inch baking dish.

The meat from 4 cooked and prepared crabs (white and brown), or just buy 4 whole dressed crabs
500 g ricotta
1 handful tarragon, finely chopped
1 handful chives, finely chopped
50g butter
50g all-purpose white flour
500ml whole milk
Juice of 1 lemon
White pepper
Pecorino
Lasagna sheets

Preheat the oven to 200C.

Separate the white and brown crab meat. Mix the white meat with the chopped herbs, ricotta and lemon juice. Season with salt and white pepper.

Melt the butter in a pan, then add the flour and stir vigorously to form a paste. Add a little of the milk at a time until all the milk is incorporated, stirring constantly until you have a smooth, slightly thickened sauce. Season and mix in the brown crab meat.

Dip the lasagna sheets in very hot water (easiest in a baking dish). Layer up in alternating layers so white mixture, pasta, brown mixture, pasta and so on. Finish with an aggressive grating of Pecorino.

I struggle to remember how long we baked this for – 20 minutes or so I should think. Just bake it until it’s golden on top, basically.

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17 Comments

  • Reply Sian Lambert September 9, 2017 at 9:58 am

    Wow, that sounds rich … an amazing.

  • Reply Gill Watson September 9, 2017 at 1:54 pm

    I need this so badly.

  • Reply Alicia (Foodycat) September 9, 2017 at 3:38 pm

    If I am cheating and buying picked crab meat, what sort of weight do you think?

    • Helen Graves
      Reply Helen Graves September 12, 2017 at 11:36 am

      Just buy 4 dressed crabs – the ones that come in their shells. You’ll be fine with that.

  • Reply mabbs September 9, 2017 at 7:03 pm

    I feel queasy with desire and and the knowledge of how queasy I’d feel when inevitably overate this.

    All very confusing

    • Helen Graves
      Reply Helen Graves September 12, 2017 at 11:37 am

      It is impossible not to overeat it. I mean crab AND pasta!

  • Reply Dan Copping September 13, 2017 at 5:20 pm

    Yo Helen, this almost makes me want to start cooking.

    Dan, 33
    Useless layabout
    Isle of Dogs (formerly East Dulwich. One day I shall return… one day)

    • Helen Graves
      Reply Helen Graves September 14, 2017 at 7:52 pm

      Haha! Well, this is pretty simple as recipes go… you do need to REALLY like crab thoug. Isle of Dogs or not.

      • Reply Dan Copping September 17, 2017 at 12:58 pm

        Hmm… the only memory I have of eating crab is in crab mayo sandwiches from the tuck shop at uni. I doubt I’d be daring enough to try and cook with it. Still, I like the thought of having a little nibble of some crab lasagne. It will probably never happen but the thought of it is quite enough excitement for me.

        • Helen Graves
          Reply Helen Graves September 17, 2017 at 7:46 pm

          Your tuck shop had crab sandwiches?!?!

          • Dan Copping September 19, 2017 at 12:49 pm

            Crab mayo baps. Think cut-up crab sticks mixed with cheap mayonnaise. They were alright.

          • Helen Graves
            Helen Graves September 19, 2017 at 12:55 pm

            Haha. As long as you know they’re not made from crab, right?

  • Reply TG September 15, 2017 at 1:49 pm

    I made a very undignified noise when I saw the picture for this….

    • Helen Graves
      Reply Helen Graves September 18, 2017 at 2:56 pm

      The crab lasagna made you do it. It has powers.

    • Reply Dan Copping September 20, 2017 at 7:55 am

      Ha 🙂 I had no idea. Now I’m wondering if it was real crab in the sandwiches 🙁

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