Crab lasagne 

Super easy to make and yummy too. I used tinned Crab as couldn’t get to the fishmongers. 


2 tbsp butter

1 tbsp olive oil

2 medium leeks, finely sliced

400 ml single cream

400g white and brown crabmeat

Small bunch of flat leaf parsley, finely chopped

Zest of 1/2 lemon, plus a squeeze of the juice

1 x 250g fresh egg lasagne sheets

40g Parmesan, finely grated.

Pinch of chilli flakes


Heat the butter and oil into a medium saucepan and add the leeks. Cook the leeks over a low heat until soft.

Add 300 ml of the cream, along with seasoning, crab, chilli flakes, parsley, zest and juice of the lemon. Mix well.

Pre Heat oven to 200°, fan 180°, gas mark 6.

Into an ovenproof dish layer the crab mixture with the lasagne sheets, finishing with a layer of lasagne. Pour over remaining cream and top with the Parmesan.

Bake for 20-25 minutes until bubbling and golden.

Published by Gina

Oxford Girl living in the North. Nearly a northerner as have lived in Kendal for over 25 years. Enjoys knife throwing, running, fell walking, snapping pics on my travels round the Lakes and being a domestic goddess. My Chocolate Brownies are legendary so I am told.

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