Leek and Crab Lasagne Recipe

Are you looking for a crab recipe that is a little more filling, yet is still healthy and packed with all the nutrition you need in a meal?

This leek and crab lasagne will impress your friends and family, as well as your taste buds. 

In case you are wondering...leeks are in the same category as the chive or scallion and are in the onion family; they have a sweet, mild flavor that makes them great for soups, stews, and other dishes with multiple ingredients. 

Leek and crab lasagne is lighter and more refreshing than the meat version, and it has a great flavour. Either buy cooked crabs and pick out the meat yourself after boiling or steaming your own live Dungeness crab, discarding the grey-coloured gills and stomach, or buy picked meat. You have many options! 

Prep and Cook Time: 1 hour 20 mins

Serves 6


  • leeks 6
  • butter 50g (around 3.5 tbsp)
  • double cream 150ml (around .6 cups)
  • parsley small bunch, chopped
  • fresh lasagne sheets 6
  • crab meat 200g (around 1 cup) a mix of white and brown, or just use white
  • baby capers 3 tbsp, drained
  • parmesan 50g, grated (around 3.5 tbsp)


**Preheat oven to 375 F

  1. Clean your leeks! 

  2. You may have never worked with leeks before: trim the green part off the leek and then shred the white part very finely. It is advised to use a kitchen mandolin to help in the process. 

  3. Next, grab a large frying pan and melt butter while adding the leeks. Cover and cook on low for about 10 minutes. Check every so often--you don’t want them to start browning. 

  4. After 10 minutes, take the lid off, season to taste and stir in half the cream and the parsley. 

  5. Begin layering your lasagne in the bottom of a small dish in this order:
  • 2 layers of lasagne
  • 1 layer of leeks (⅓ of total amount)
  • 1 layer of crab meat (half) + 1tbsp of capers
  • 1 layer of lasagne
  • 1 layer of leeks (⅓ of the total amount)
  • 1 layer of Dungeness crab meat (2nd half) + 1 tbsp of capers once more
  • 1 layer of lasagne to finish it off adding remaining leeks and capers on top
  • Spoon over the remaining cream and sprinkle with the cheese.

    6.Bake for 30-35 minutes or until the lasagne feels tender when you poke a knife in. Allow it to cool for about 5 minutes before serving with a fresh salad. 

Head on over to Fathom Seafood’s site to purchase the Dungeness crab for your leek and crab lasagne recipe and you will receive it within 24 hours of placing your order. If this will be your first order, use code FATHOM10 and get 10% off!

Image Credit: Olive

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