Sand Crab Lasagne
Melt 60g butter and stir in 1/3 cup flour. Cook 1 min. Remove from heat and gradually whisk in 2 cups warmed milk. Stir over low heat until mixture boils and thickens. Boil constantly for 1 min. Set aside and cool for 5 mins. Stir in 1/4 cup parmesan cheese and season.
Heat a little oil in saucepan and cook 1 diced onion and 1 clove garlic, crushed over medium heat until soft. Add 1 x 800g can whole peeled tomatoes, undrained and mashed. Simmer 20 mins. Add 1 tsp sugar and 1 tsp freshly chopped basil, Italian parsley and oregano. Season.
Stir 2 tbsp white sauce through 600g crab meat. Spread thin layer of tomato sauce over bottom of ovenproof dish, top with instant lasagne sheets, crab mixture and white sauce. Repeat layers, ending with white sauce.
Bake 180c for 30mins. Spoon tomato cream sauce over to serve.
Tomato cream sauce: Combine 1 litre fish stock and 120ml white wine in a pan and boil to reduce to a glaze. Add 800ml cream and reduce to a sauce. Whisk in 3 tsp tomato paste and season.