蟹肉千層麵 通常勁多芝士超heavy，名模蔣怡這個低卡免焗爐版本，特意選用餃子皮取代意粉皮， 蟹肉千層麵 雖然以清蒸方式煮成，但因蟹肉及帶子鮮甜，配上橙味油醋汁，所以清新美味、滋味豐富，而且食得更輕盈健康。
蟹肉千層麵 材料:
煮熟蟹肉 120 克
刺身級帶子肉 200 克
淡忌廉 180 毫升
鹽 少許
胡椒粉 少許
餃子皮 1包(約30塊)
蟹肉千層麵 橙味油醋汁:
橙 1 個( 榨汁及刨皮)
橄欖油 與橙汁同等份量
番茄 1/4個(切粒)
鹽 少許
胡椒粉 少許
蟹肉千層麵用具:
6厘米慕斯圈 6個
蟹肉千層麵煮法：
1. 帶子解凍，瀝乾水分及放進攪拌機，加 入鹽打成糊狀，後加入淡忌廉，再以高 速攪拌至混合及幼滑，倒進一個大盆並 拌入蟹肉及胡椒粉，便成蟹肉慕斯，將 慕斯放進一個擠花袋備用。
2. 取一個6厘米的慕斯圈，將餃子皮切出同樣大小的圓形備用。在慕斯圈裏面圍 一圈牛油紙。
3. 慕斯圈最底層先放一片餃子皮，然後擠 一層蟹肉慕斯，再放一張餃子皮，重複 擠上蟹肉慕斯，共放四層餃子皮和三層 慕斯， 蟹肉千層麵 放入冰箱兩小時至定型。
4. 取出蟹肉千層麵，以中火蒸12分鐘，拿走慕斯圈和牛油紙。
5. 製作油醋汁。小碗裡放入橙皮、橙汁、 橄欖油及番茄粒混合，下鹽和胡椒粉調 味。
6. 每件蟹肉千層麵淋上橙味油醋汁即可。
Crab Lasagna with Orange Vinaigrette
Ingredients:
Cooked crab meat 120g
Sashimi grade scallop 200g
Whipping cream 180ml
Salt a pinch
Pepper a pinch
Dumpling wrapper around 30 pcs
Orange Vinaigrette:
Orange 1 pc (juice and zest)
Olive oil same amount as orange juice
Tomato 1/4 pc (diced)
Salt a pinch
Pepper a pinch
Utensil:
6cm mousse rings mold 6 pcs
How To Cook：
1. Defrost the scallops and drain, put in a blender and add a pinch of salt. Blend to purée. Add whipping cream and blend again briefly until the mixture is silky and creamy. Pour into a big bowl; fold in crabmeat and season. Put the crab mousse in a piping bag.
2. Cut all the dumpling wrappers with the 6cm mousse rings mold. Line the sides of all the molds with a strip of baking paper.
3. Layer one wrapper in one of the molds at the bottom and squeeze a layer of crab mousse on it. Place another wrapper on top and squeeze another layer of mousse. Repeat the process until you have 4 layers of wrappers and 3 layers of mousse. Repeat with all the rings and put them in the fridge for around 2 hours to set.
4. Steam the set lasagna in the rings for 12 minutes, cool a bit, remove the molds and baking paper.
5. To make the orange vinaigrette. Mix the orange zest, juice, olive oil and tomato in a small bowl, season with salt and pepper.
6. Serve the crab lasagna on individual plates and pour over the orange vinaigrette.
