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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe originally called for fresh pasta sheets. I'm too scared to make fresh pasta so I substituted lasagna noodles. Courtesy of Giada De Laurentiis. Ingredients:
6 lasagna noodles |
1 cup mayonnaise, plus extra for pasta squares |
1/2 cup fresh chives, chopped (reserve 1/4 cup for garnish) |
1 tablespoon lemon juice |
1/4 teaspoon fresh ground black pepper, plus extra for garnish |
3 cups lump crabmeat |
1 cup frozen peas, thawed |
1 lemon, zest of, for garnish |
Directions:
1. Bring a large pot of water to a boil over high heat.
2. Once water is boiling, add salt and pasta and cook until tender but still firm to the bite, stirring occasionally.
3. Drain pasta and cool under cold running water.
4. Cut each sheet into 4-inch squares. (Each Napoleon will require 3 (4-inch) squares).
5. In a large bowl, combine the mayonnaise, 1/4 cup of the chives, lemon juice, pepper, crab and peas. Toss to combine.
6. To assemble the Napoleons, begin with 1 square of pasta on a plate.
7. Spread a small spoonful of mayonnaise on the pasta sheet.
8. Top with 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta.
9. Top with another square of pasta.
10. Spread another spoonful of mayonnaise on the pasta.
11. Top with another 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta sheet.
12. Top with a final pasta square.
13. Top with a small dollop of the crab salad.
14. Sprinkle the top with a pinch of lemon zest, a pinch of chives and a grind of black pepper.
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