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.

　　

Ingredients

6 servings

　　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

　　

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta sheets and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes. Drain the pasta and cool under cold running water. Cut each sheet into 4-inch squares. (You need 18 squares in all.)

　　

Step 2

In a small bowl, combine the mayonnaise, half of the chopped chives, the lemon juice, and black pepper.

　　

Step 3

In another, larger bowl, combine the crab and the peas and toss to combine. Add 1/3 cup of the chive mayonnaise mixture and toss gently to combine.

　　

Step 4

To assemble the Napoleons, place one square of pasta on a plate. Spread a small spoonful of chive 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 square. Top with another sheet of pasta. Spread another spoonful of chive mayonnaise on the pasta square. 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 square, and add a small dollop of chive mayonnaise. Sprinkle with a pinch of lemon zest, a pinch of the remaining chives, and a grind of black pepper.

　　

Step 5

Repeat to make 5 more Napoleons.

　　Everyday Pasta