Gently blanch the sheets of pasta in a large pot of salted, boiling water for 60 seconds, then shock in ice water. Cut out 6 circles with a circular cookie cutter, approximately 2 1/2 inches in diameter. Lay out on oiled parchment paper and reserve.
Gently melt the butter in a small saucepan. Add the crabmeat and gently fold into butter. Add chives and season with salt and pepper.