Crab Salad Napoleons With Fresh Pasta Recipes

CRAB APPETIZER NAPOLEONS

Steps:

• Heat the oven to 400 degrees F.
• Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.
• Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.
• Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika.

CRAB SALAD NAPOLEONS WITH FRESH PASTA

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.

CRAB SALAD NAPOLEONS

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.