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Crab Lasagne

(4 portions)

  • 300g Ocean Isle Premium crab meat
  • 80 g Mayonnaise
  • 15 g Dijon Mustard
  • 60 g Tomatoes 'peeled/diced/de-seeded'
  • 0 Coriander, fresh '1 tbsp'
  • 60 g Cucumber 'diced'
  • 1 g Cayenne Pepper 'pinch'
  • 0.5 ea Lemons (unwaxed) 'Juice of half'
  • 250 g Lasagne '3 x sheets (fresh)'
  • 15 ml Olive Oil
  • 120 ml Extra Virgin Olive Oil
  • 45 ml Balsamic Vinegar

1. Whisk mayonnaise with lemon juice, mustard, coriander and cayenne.

2. Correct seasoning to taste.

3. Gently mix in crab meat so as not to mash it.

4. Add Tomato and cucumber. – reserving approximately 2 tablespoons of each for the dressing.

5. Correct seasoning.

6. Cook lasagne in boiling salted water (with 15ml of oil) for 4 minutes.

7. Refresh in cold water, then dry pasta in kitchen paper. Cut into rectangles approximately 9 x 12cm x 12 pieces.

8. Lay first strip of lasagne on plate and spread a generous spoon of crab meat mix.

9. Lay next sheet on top of crab and repeat process, finish with top sheet.

10 .Add tomato and cucumber to dressing and sprinkle around the plate.

11. Garnish with a sprig of coriander.

Food Allergies – We recommend that you check all ingredients and packaging before following any of our recipes. Allergens are highlighted in Bold Type Face on all food packaging for your safety and in future may have a warning mark as well. Please take care, your wellbeing is important to us at Ocean Finest Foods Limited.

Meet our chef – Phil Reed…

Originally a native of York, culinary trained in UK and France. Phil is a multi skilled working chef with high levels of seafood knowledge.


Any questions…. send Phil an email at:

Any questions… send Phil an email at