Open Crab, Samphire and Pea Lasagne

open crab lasagne
  • 2 servings
  • 45 minutes to prepare
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  • 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



  1. To make the cream sauce, reduce the shallot and white wine vinegar in a saucepan for approximately 3 minutes until almost dry.
  2. Add the double cream then whisk in the cold unsalted butter over a low heat until fully emulsified.
  3. Add the chives and season to taste with a small squeeze of lemon and a little salt and pepper.
  4. 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.
  5. Melt the butter in a small saucepan or frying pan, add the crab and heat through, then season to taste.
  6. Heat the tomato and basil sauce and assemble the dish.
  7. 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.
  8. Top with a teaspoon of tomato sauce and repeat the process with more pasta, crab, samphire, peas and tomato sauce.
  9. 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.