Open Crab, Samphire and Pea Lasagne
![open crab lasagne](https://www.booths.co.uk/wp-content/uploads/Open-Crab-Samphire-Pea-Lasagne-cameo-01-660x371.jpg)
Ingredients
- For The Cream Sauce:
- 1 shallot, finely diced
- 1tbsp white wine vinegar
- 1tbsp double cream
- 100g unsalted butter, diced
- 1tbsp chives, chopped
- Squeeze of lemon juice
- Salt and pepper, to taste
- For The Base:
- 2 fresh lasagne sheets
- 25g samphire
- 50g peas
- 150g mixed crab meat
- 25g butter
- 100g Mattarello tomato and mascarpone sauce
- To Garnish:
- 1tsp extra virgin olive oil
- 1 basil leaf
Instructions
Method
- To make the cream sauce, reduce the shallot and white wine vinegar in a saucepan for approximately 3 minutes until almost dry.
- Add the double cream then whisk in the cold unsalted butter over a low heat until fully emulsified.
- Add the chives and season to taste with a small squeeze of lemon and a little salt and pepper.
- Bring a saucepan of water to the boil and lightly salt. Cut the lasagne sheets into quarters add to the pan with the samphire and peas, cook for 3 minutes, then drain and keep warm.
- Melt the butter in a small saucepan or frying pan, add the crab and heat through, then season to taste.
- Heat the tomato and basil sauce and assemble the dish.
- To assemble the dish: place 1 piece of pasta on a plate and spoon some crab meat and a few pieces of samphire and peas on top.
- Top with a teaspoon of tomato sauce and repeat the process with more pasta, crab, samphire, peas and tomato sauce.
- Finish with the cream sauce, a drizzle of olive oil and a few basil leaves.
Chef’s Tip:
Cut any leftover lasagne sheets into 1 cm strips and use the same ingredients for a fresh crab tagliatelle dish.