Crab Rotolo

Crab Rotolo

Crab Rotolo

This crab rotolo started out as a crab lasagne. The lasagne itself is a superb combination of flavours that you wouldn’t normally be putting together. The white sauce is replaced by a fish veloute, and the finished dish is heavy on basil and tarragon, two herbs you don’t usually associate with crab. It is made up as a big lasagne sausage, cut into rounds, dipped in flour and cooked in the pan to reheat and give a crispy edge.

A rotolo, as the name suggests, is just rolled pasta. This step is a bit of work and then serving becomes quite tricky also. Plenty of patience will get you to the end game though.



    Tomato Sauce

  • 1kg.(1L), skinned and deseeded Vine Tomatoes(Or use passata)
  • 1 chopped Onion
  • 1 Tsp Coriander Seeds
  • 1 Clove Garlic
  • 1 Bouquet Garni
  • 2 Tsp of each Worcestershire Sauce, Tomato Ketchup
  • 1 Tbsp Sherry Vinegar
  • White(Fish) Sauce

  • 300g White Fish
  • 1 Litre Fish Stock
  • 30g Butter
  • 30g Flour
  • 150ml Single Cream
  • 100ml Dry White Wine
  • 20g each Basil, Tarragon,
  • 500g White Crab meat
  • 6, fresh or dried. Lasagne Sheets


  1. Begin the tomato sauce, add the ingredients to a pan and cook slowly for a couple of hours until it is almost jam like.
  2. Heat the fish stock to a simmer. Turn off the heat and add the cod. Leave for 10 minutes to poach the white fish. Flake and keep separate. Reduce the fish stock to 500ml.
  3. Melt the butter and flour, add the white wine to begin with, then the fish stock until it is all used up. Season with salt, pepper and add the cream. Add the tomato sauce, herbs, crab and cod. You should have a thick mixture.
  4. Prepare the lasagne sheets by cooking to packet instructions. Or if using fresh, blanch for 2 minutes to make the dough more pliable.
  5. Lay six sheets out onto cling film to make a big rectangle. Starting an inch in, spoon the sauce over the pasta. Once covered, using the clingfilm to help, roll up as tightly as you can. Secure the ends and place in the fridge to harden up a little.
  6. When ready to serve, cut 1 inch thick slices, dip one side in flour and fry in a pan for 4-5 minutes to crisp the edge up. Adding a little boiling water will create some steam which will help cook the pasta through.
I've served mine here with some wilted spinach and griddled carrots.


  1. The flavours sound intriguing, I’m particularly smitten by the fish velouté, I bet it was creamy, rich and indulgent. Crisping up the rolled pasta sounds wonderful too.

  2. Beautiful Dish! Lots of work but really beautiful. Wishing you a super weekend. Take Care, BAM

  3. I’ve made rotolo before but I’ve never dipped in flour and fried. What a clever idea.

    • Dave Crichton

      What sort did you make, Maureen? I was impressed with this dish, I’d like to do another version of it. I suppose even a good ragu will work well.

  4. This is different and delicious sounding. I love using tarragon with seafood…it is a flavor combination I like.

  5. Beautiful looking recipe,thanks for sharing it with us.

  6. Hi Dave,
    Thank you for your kind comment! I am glad you did it, because I could find your page and be amazed by it. Great recipes and presentation.
    It also happens that I really like rotolo, so this particular recipe is making me hungry right after dinner!

    • Dave Crichton

      Hi Ines, likewise, it’s a nice surprise to come across blogs I’ll be going back to and learning things.

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.