Crab Salad Napoleons with Fresh Pasta

Name: Crab Salad Napoleons with Fresh Pasta
Yield: 6 servings
Ingredients: 12 ounces fresh pasta sheets, purchased or homemade (page 222); 1 cup mayonnaise; 1 bunch of fresh chives, chopped (about 1/2 cup); 1 tablespoon fresh lemon juice; 1/4 teaspoon freshly ground black pepper, plus extra for garnish; 1 pound lump crabmeat (about 3 cups), picked over for shells and cartilage; 1 cup frozen peas (about 6 ounces), thawed; Zest of 1 lemon

January 26, 2012

This is one of the prettiest dishes I have ever made. It’s perfect for a ladies’ lunch, as it’s not too heavy and is extremely elegant looking. Make it ahead of time and serve slightly chilled. You could also substitute chopped cooked shrimp for the crab if you prefer.

Recipe notes

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