(Serves 2-4)
1 pack of fresh lasagne
300g crab meat
1 egg, beaten
1 finely chopped spring onion
1 green bell pepper, roasted over flame, then peeled and de-seeded
100ml cream
½ cup grated Parmesan cheese
Zest of ½ lemon
Juice of 1 lemon
25g unsalted butter
1 tsp chopped flat leaf parsley
100ml extra virgin olive oil
1 grind of black pepper
Method
In a bowl combine the crabmeat, spring onion, parsley, chopped bell pepper, Parmesan and ½ the egg
Cut the lasagne sheets into 7 cm wide strips, place 1 heaped tablespoon of crab mixture onto the lasgane, brush the edges with egg wash then roll up and press firmly until a “sausage” shape is attained
Heat the oil to about 180°C and then fry the cannelloni seem side down until golden and crispy on one side then turn over and repeat. Remove onto absorbent paper
Place the lemon juice, butter and cream into a fry pan and gently heat to a smooth sauce consistency, add a grind of black pepper then serve with the crispy cannelloni
