Consuming Passions - Worldwide Events Managers

Crab Lasagna

Serves: 4

Notes

A recipe inspired by Urs Inauen, chef and lecturer at Adelaide’s Regency Hotel School. Although named lasagna, the dish is not baked, rather assembled like a magnificent sandwich. Although Urs pre-freezes the cucumber strips, it still works well without going through the process.

Ingredients

• 2 cups flesh chopped from skinned ripe tomatoes, reserving cores
• 1 medium onion, finely chopped
• 1 or 2 cloves garlic, finely chopped
• 1 Tbsp extra virgin olive oil
• Salt and pepper to taste
• 8 sheets of lasagna (preferably freshly made) cooked in mixture of 300ml fish stock and water, drained and dried on tea towel
• 300 ml additional fish stock
• 200 ml cream
• 2 cups of cucumber strips, pre-frozen and thawed
• Juice of 1 lime and grated lime rind
• 1 Tbsp basil leaves
• 2 Tbsp parmesan cheese
• 400g fresh crab meat (or canned, well drained)

Method

Make fresh tomato sauce by sweating onion and garlic in olive, then adding tomato and seasoning to taste. Reduce to a thick sauce. Reduce stock to a thick syrup over medium heat, add lime juice, keep reducing. Stir in cream, grated lime rind and chopped basil leaves. Keep reducing to thick syrup. Add cucumber strips. Oil a baking tray and lay out 4 sheets of pasta. Sprinkle with the parmesan and grill. Onto each of 4 warmed dinner plates put a little tomato salsa, a sheet of pasta, some crab, more tomato, some cucumber, some cream sauce, put on top sheet (with parmesan) and serve.