Lasagne Of Crab Recipe (2024)

1

To begin the dish, make the pasta dough. Sift together the flour and salt into a food processor, then add the remaining ingredients. Blend for a few minutes until the mixture comes together to form small, pea-sized lumps

  • 280g of strong plain flour, white
  • 1 pinch of sea salt
  • 2 eggs
  • 3 egg yolks
  • 1 tbsp of olive oil

2

Lightly flour a work bench and place the dough mix on top. Lightly knead the dough for a few minutes, until it is completely smooth and quite springy. Firmly wrap the dough in cling film and place in the fridge to rest for a minimum of 1 hour before using - the dough will keep for up to 24 hours in the fridge

3

Once rested, remove from the fridge at least 30 minutes before using. Lightly flour a work bench and roll the pasta out with a rolling pin until thin enough to pass through the widest setting on a pasta machine

4

Roll the dough through the pasta machine, gradually decreasing the width of the setting each time you pass it through. Keep rolling until the pasta is thin enough to see your fingers through - this should take approximately 8-10 rolls

5

Cut the rolled pasta into approximately 30cm rectangular sheets, so they are easier to handle. Blanch each sheet, one at a time, in salted boiling water for 1 minute. Immediately after blanching, place each sheet into a bowl of iced water and allow to cool for 1 minute

6

Drain using a colander and lay the sheets out onto a clean work bench. Use a 6cm metal ring to punch out 30 pasta discs, then transfer to a baking tray lined with cling film. Cover and store in the fridge until needed

7

To make the mousse, transfer the bowl of a food processor to the freezer for 1 hour, until extremely chilled. After this time, remove from the freezer and add the scallops. Blitz the scallops for 3-4 minutes until nicely puréed, using a spatula to scrape down the sides every minute to ensure the mix is evenly blended

  • 400g of scallops, fresh - white flesh only

8

While the machine is blending, gradually pour in half of the double cream until incorporated. Season with salt and cayenne, add the remaining cream then increase the speed of the food processor and continue to bend until the mixture is very smooth. Scrape the mixture into a clean mixing bowl, fold in the crab meat, then poach a little of the mix until cooked through and taste for seasoning. Adjust accordingly and transfer to a piping bag

  • 480ml of double cream
  • 1 pinch of sea salt
  • 1 pinch of cayenne pepper
  • 650g of white crab meat, fresh

9

To finish your lasagnes, arrange the 6cm metal rings onto a baking tray lined with parchment paper. Delicately press a pasta disc into the base of each one, use the crab mousse mix to fill the rings halfway, then add another sheet of pasta

10

Divide the remainder of the crab mousse between the rings and add the final pasta discs to finish, so in total there are 3 layers of pasta and 2 layers of mousse in each ring. Place in the fridge to set while you make the sauce

11

Add a small knob of butter to a small pan and place over a medium heat. When the butter foams, add the shallots and cook until soft but without colour. Pour in the water, vinegar and white wine and cook at a simmer until reduced to a thick syrup

  • 1 shallot, finely diced
  • 50ml of white wine
  • 50ml of water
  • 25ml of white wine vinegar

12

Add the chicken stock, bring to the boil and reduce by half, then add the double cream and return to the boil for 1 minute. Reduce the heat slightly and whisk in the cold butter a little at a time, maintaining the heat in the sauce as you go. Adjust the seasoning and keep warm

  • 100ml of chicken stock
  • 25ml of double cream
  • 200g of unsalted butter, chilled and diced
  • sea salt
  • white pepper, freshly ground

13

Place the lasagnes in a steamer or steam oven at 100% steam and cook for 12 minutes, then transfer each one to a serving bowl. Run a small knife around the inside of each metal ring and carefully remove

14

Heat the sauce gently while stirring, then stir in the chopped chives. Pour some of sauce over each lasagne to generously coat, and garnish with a chervil sprig before serving

  • 1 tbsp of chives, finely chopped
  • 4 sprigs of chervil, for garnish
Lasagne Of Crab Recipe (2024)

FAQs

Why does my lasagna get watery? ›

The sauce could be too watery. The noodles can be holding on to water. The vegetables are releasing excess moisture. If you are using ricotta be careful of the moisture it can add.

How to avoid soggy lasagna? ›

The best way is to keep your ingredients dry. Cook your pasta sauce long enough to boil out most of the moisture so the sauce is thick. Do the same with the cheese portion of the layers. When you place each layer in the baking dish, be certain the moisture is at a minimum.

How to thicken meat sauce for lasagne? ›

Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.

Why put an egg in ricotta for lasagna? ›

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.

How do you thicken lasagna filling? ›

You could also use a roux, a cooked mixture of starch and fat (usually flour and butter). It's a highly popular and equally effective thickening agent. To make a roux, melt butter in a pan, add flour, and whisk until it forms a thick golden brown paste. Add it to your tomato sauce and whisk well to prevent clumping.

Do you bake lasagna covered or uncovered? ›

Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 to 40 minutes. Remove the foil and bake until cheese is golden brown, 5 to 10 more minutes. Remove from the oven and let stand for 10 minutes before cutting and serving.

What not to do when making lasagna? ›

12 Lasagna Mistakes You Didn't Realize You Were Making
  1. Not cooking the noodles correctly. Adao/Shutterstock. ...
  2. Not having all the ingredients ready. ...
  3. Not browning the meat. ...
  4. Using the wrong cheese. ...
  5. Skipping the dairy sauce. ...
  6. Skimping on the amount of marinara. ...
  7. Improperly layering the noodles. ...
  8. Forgetting a layer of sauce.
Feb 21, 2023

What is the correct order to layer lasagna? ›

Quick Overview:
  1. The first thing that goes on the buttered tray is a layer of red sauce. This is so that nothing sticks to the bottom.
  2. After that, add a smaller layer of white sauce.
  3. Then finally a layer of pasta.
  4. Repeat the process: red sauce, white sauce, pasta.

Why do you put milk in lasagna? ›

Milk. It tenderises the meat, to leave you with the most tender ragù.

How do you layer lasagna so it doesn't fall apart? ›

In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan.

Why does my lasagna fall apart when I cut it? ›

When the dish comes out of the oven, that cheese is piping hot and can fall apart if you slice it too quickly. The smooth and creamy center needs time to settle and firm up. That means you should let your lasagna cool for at least 30 minutes before digging in.

Why does my lasagna come out soupy? ›

A: Soupy lasagna is either a result of wet noodles that were not drained properly or lasagna was layered with too much (thin wet) sauce. While you can make lasagna ahead and refrigerate or freeze it, it won't reduce the moisture content.

Should sauce for lasagna be thick or thin? ›

So, to achieve the perfect lasagna, the consistency of the sauce is absolutely essential. Both the ragù and béchamel sauce should be dense and creamy. Avoid sauces that are too liquid and slide to the bottom of the dish. A thicker consistency of the sauce will allow the pasta to be flavoured in the best possible way.

How to fix watery lasagna after cooking in the oven? ›

Pour off as much of the liquid as you can into a small saucepan, and boil it down. When it's reduced, pour it back over the lasagne and stick the whole dish back in the oven for 20 mins, maybe with some extra cheese grated on top.

How do I make my lasagna more solid? ›

How To Make Perfect Lasagna Layers That Don't Fall Apart
  1. 1 Make the sauce super flavorful and chunky. The key to any pasta is the pasta sauce. ...
  2. 2 Simmer down the sauce until thickened. Another important tip is to simmer down the sauce. ...
  3. 3 Don't add too much sauce. ...
  4. 4 Let it rest.
Oct 14, 2021

How do you add moisture to lasagna? ›

To keep it from tasting dry, add some extra liquid as you reheat it! A splash of water usually does the trick, and you'll want to cover the lasagna with foil, plastic wrap or a paper towel to trap all that liquid inside as it reheats.

How do you make lasagna moist again? ›

How do you reheat lasagna without drying it out? Refrigerated lasagna is best when adding additional liquid or sauce on top before reheating it in the oven. Use foil to cover the lasagna so it helps seal in the moisture while it reheats.

Why is my pasta so wet? ›

Adding the pasta to water that isn't boiling will actually increase your overall cook time and cause your pasta to sit in the water longer. You will end up with pasta that has absorbed too much water with a mushy texture. Be patient and wait for a rapid boil; it'll pay off.

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