Crab Lasagna

Stuff

Crab Meat

  • Approx 1 kg whole “live” crab
  • 1 tblspn vege oil
  • 2 – 3 shallots, rough sliced
  • 1 – 2 red chilies, rough diced
  • 2 cm knob fresh ginger, rough sliced
  • 2 tspn salt
  • 1 lime, thinly sliced including skins

Base Tomato Sauce

  • 1 tblspn olive oil
  • 1 medium/large onion, fine diced
  • 3 cloves garlic, fine diced
  • 2 tspn brown sugar
  • 1 x 400 g can chopped tomatoes
  • ½ tspn oregano
  • Small bunch of parsley leaves
  • Small bunch of basil leaves

Bisque Stock

  • 2 tblspn olive oil
  • 2 – 3 onions, rough chopped
  • 2 – 3 carrots, rough chopped
  • 100 g sundried tomatoes, drained
  • 50 g butter
  • 3 – 4 cloves garlic, rough chopped
  • 1 x 200 g tube tomato paste
  • 1 cup sake – or white wine

Cheesy Béchamel Sauce

  • 40 g butter
  • Thyme leaves – approx. ½ tspn
  • 40 g flour
  • 200 ml milk
  • 100 g gouda cheese (I uses Kingsmeade Lansdowne), grated
  • 50 g parmesan cheese, grated
  • Salt and pepper to taste

Lasagna

  • 12 or so wonton skins
  • 50 g gouda cheese (I uses Kingsmeade Lansdowne), grated
  • 25 g parmesan cheese, grated

Chowder Sauce

  • 25 g butter
  • 25 g flour
  • 200 ml fish stock

Method

 Crab Meat

  • Heat oil in large heave base pot. Gently fry the shallots, chilies, ginger & salt for about 5 minutes. Add the sliced lime and gently fry another 2 minutes. Add enough hot water deep enough for the crabs in batches – bring to boil.
  • Place the crabs into the boiling broth in batched ensuring they remain covers. Bring to the boil again. Boil each batch of crabs approx. 4 minutes until crabs are bright orange
  • Remove crabs and allow to cool enough to handle – retain the broth including all the bits
  • Dismantle the cooled crab to remove all usable meat – retain all shells, guts, etc. Use a rolling pin.

Base Tomato Sauce

  • Heat I tblspn olive oil in medium pot. Gently fry the onion, garlic & sugar until onion is soft – do not brown.
  • Add the can of tomato. Simmer for approx. 20 minutes until sauce thickens – stir regularly.
  • Stir in the oregano, basil & parsley leaves

Bisque Stock

  • Heat 2 tblspn olive oil in large heavy base pot. Gently fry the onions, carrots and sundried tomatoes until onions and carrots are soft. Remove and set aside.
  • Crush the crab shells, guts, etc in food processor.
  • Heat 50 g butter in large heavy base pot. Fry the crushed crabs shells and juices and garlic in the butter for 5 minutes until the mixture appears to dry out. Add the sake (or wine) and bring to boil. Add onion/carrot/tomato mixture and retained crab boiling water (including all the bits of lime, onion, etc) and another 500 ml water – bring to the boil and simmer approx. 1 hour.
  • Allow to cool then drain and squeeze the juice out of the shells and veges. Return the strained crab juice to a medium pot and boil to reduce to ½

Cheesy Béchamel Sauce

  • Heat 40 g butter and thyme leaves in medium saucepan. Add flour and stir until mixture appears to dry out. Remove from heat – add the milk slowly in batches stirring constantly. Once sauce has thickened add 100 g of the grated gouda cheese and 50 g of grated parmesan cheeses – stir gently to melt. Season with salt and pepper.

Assemble the Lasagna

  • Mix the crab meat (you should have approx. 200 g from the 1 kg of whole crab) with 2 tblspn of cheesy béchamel sauce. Set aside 2 tblspn tomato sauce.
  • Butter or grease a small deep lasagna pan.
    • Layer of ½ of the tomato sauce.
    • Layer of wonton wrappers.
    • Layer of ½ of the crab.
    • Layer of wonton wrappers.
    • Layer of ½ the cheesy béchamel sauce.
    • Layer of wonton wrappers.
    • Layer of 1/2 of the tomato sauce.
    • Layer of wonton wrappers.
    • Layer of ½ of the crab.
    • Layer of wonton wrappers
    • Layer of ½ the cheesy béchamel sauce with set aside 2 tblspn tomato sauce mixed in.
    • top with 50 g grated gouda cheese & 25 g grated parmesan cheese
  • Bake at 180 degree for 30 minutes – grill for a few minutes at the end to brown the cheese

Chowder Sauce

  • Heat 25 g butter in medium saucepan. Add flour and stir until mixture appears to dry out. Remove from heat – in small batches slowly add 200 ml of fish stock and then 200 ml of the rich bisque stock – stirring constantly. Season with salt and pepper to taste.

Serve

  • In wide soup / pasta bowls place a 60 mm square of the baked lasagna
  • Pore a cup of the chowder sauce over and around

Quantities

  • 6 x entrée or 4 x small mains. Note : it is quite rich.

Inspired by Il Centro, Brisbane

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