Crab Salad Napoleons with Fresh Pasta

Name: Crab Salad Napoleons with Fresh Pasta
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Cuisine: italian
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

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Level: Intermediate
Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 6 servings

Level: Intermediate
Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 6 servings

Ingredients

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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.