Crab Salad Napoleons With Fresh Pasta Recipes

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Toss with crab and vegetables. Combine remaining ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate at least 2 hours before serving.

Steps:

• 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.)
• In a small bowl, combine the mayonnaise, half of the chopped chives, the lemon juice, and black pepper.
• 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.
• 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.
• Repeat to make 5 more Napoleons.

Steps:

• In a very deep skillet or broad saucepan, warm oil, garlic, and chile flakes over low heat; do not let garlic brown. When garlic is soft, at least 5 minutes, add crabs (keep heat low to medium low; liquid in pan should barely bubble) and cover. Meanwhile, bring a large pot of water to a boil and salt it.
• Let the crabs cook until they give up all their liquid and become firm, about 15 minutes. When crabs are almost done, begin cooking pasta. When crabs are done, use tongs to remove them and hold them while cutting up with scissors. Return to pan.
• Drain pasta when it is barely tender, a little short of how you'd want to eat it, reserving some cooking water. Add pasta to crabs and toss together over medium heat with pan juices and black pepper, adding some cooking water and a little more oil if necessary. (The amount of each will depend on how much more cooking the pasta needs, and how much liquid the crabs exuded.) Add parsley, taste and adjust seasoning as necessary. When pasta is perfectly cooked, serve.

Steps:

• Bring a large pot of water to a boil over high heat.
• Once water is boiling, add salt and pasta and cook until tender but still firm to the bite, stirring occasionally.
• 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. Toss to combine.
• To assemble the Napoleons, begin with 1 square of pasta on a plate.
• Spread a small spoonful of 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 square of pasta.
• Spread another spoonful of mayonnaise on the pasta.
• 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.
• 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.