Ingredients for Crab Lasagne recipe
450g scallop mousse (recipe below)
500g white crab meat
24 discs of cooked lasagne pasta, same diameter as the moulds
½ bunch of basil, picked, stalks reserved
300mls crab bisque (recipe below)
½ lemon
Ingredients for Scallop Mousse
190g scallops
250g double cream
1 egg yolk
pinch of cayenne and salt
Ingredients for Crab Bisque
1kg crushed crab bones
1 small carrot, peeled and diced
1 small onion, finely chopped
1 stick celery, finely chopped
¼ head of fennel, finely chopped
1 small leek, finely chopped
½ a head of garlic
50 ml Madeira
2 Tomatoes, chopped
4 tblspns olive oil
200ml Double cream
50g Butter
Equipment required
6 ring moulds measuring 6cm wide by 4.5cm in height
Crab Lasagne recipe method
Method: Scallop Mousse
- Blend the scallops with a pinch of cayenne and the salt until smooth in a food processor.
- Add the egg yolk, put into a bowl and chill well.
- Slowly beat in the double cream to give a rich smooth scallop mousse.
- Leave to chill for 2 hours.
Method: Crab Bisque
- To make the bisque lightly sauté the crab shells in ½ the olive oil, flame with the Madeira and drain in a colander.
- Sauté the vegetables in the remaining olive oil with the garlic.
- Once softened add the tomato purée and sweat for a further 2 minutes.
- Add the shells and cover with water or a light chicken stock.
- Bring to the boil and simmer for 1 hour, skimming any foam off the surface.
- Pass through a fine sieve and reduce to 200ml.
- Add the basil stalks and infuse for 30 mins.
- Remove the stalks, add the cream and reduce to 300ml.
- Season with salt, pepper and lemon juice.
Method: Assembly of the Crab Lasagne
-
- Lightly grease the ring moulds with butter and sit each on a piece of parchment paper.
- Mix the crab meat with the scallop mousse and season with a squeeze of lemon juice.
- 1/3 fill each mould with mix, add a disc and repeat until the ring mould is full, using 4 discs per portion.
- Steam the lasagnes for 11 minutes.
- Remove from ring mould and serve with shredded basil leaves and the aerated crab bisque over the top.
Original recipe from a 2 Michelin star kitchen