Recipe

Crab Salad Napoleons With Fresh Pasta Recipe

Add Step-by-Step Photos	Castingcook / All my dishes 1 year, 11 months ago Really a very simple recipe. I used crab claw meat which is much cheaper than lump crab meat. Do not used canned crab. I also used wonton wrappers instead of fresh pasta. In the middle of winter in the north east we had a light meal to remind us that spring is around the corner.... More Prep:30m Cook:10m Servings:6	Castingcook
	crab fresh pasta

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Ingredients

12 ounces fresh pasta sheets

1 cup mayonnaise, plus extra for pasta sheets

1 bunch fresh chives, chopped (about 1/2 cup), reserving 1/4 cup for garnish

1 tablespoon lemon juice

1/4 teaspoon freshly ground black pepper, plus extra for garnish

1 pound lump crab meat (about 3 cups)

1 cup frozen peas, thawed (about 6 ounces)

1 lemon, zested, for garnish

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes. Drain pasta and cool under cold running water. Cut each sheet into 4-inch squares. Each Napoleon will require 3 (4-inch) squares.

In a large bowl, combine the mayonnaise, 1/4 cup of the chives, lemon juice, pepper, crab, and peas, and toss to combine.

To assemble the Napoleons, begin with 1 sheet of pasta on a plate. Spread a small spoonful of prepared mayonnaise on the pasta sheet. Top with 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta. Top with another sheet of pasta. Spread another spoonful of the prepared mayonnaise mixture on the pasta sheet. Top with another 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta sheet. Top with a final pasta sheet. Top with a small dollop of the crab salad. Sprinkle the top with a pinch of lemon zest, a pinch of chives, and a grind of black pepper.

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