Crab salad napoleons with fresh pasta
Indulge in the rich flavors of crab salad napoleons layered between delicate fresh pasta, creating a harmonious culinary experience.
Ingredients:
- Eighteen 4-inch fresh pasta squares
- 1 cup mayonnaise
- 1/4 cup chopped chives, plus more for garnish
- 1 tablespoon fresh lemon juice
- Freshly ground pepper
- 450g lump crabmeat, picked over
- 1 cup frozen peas, thawed
- Finely grated lemon zest, for garnish
Instructions:
- Boil the pasta squares in a large pot of salted water until they are firm but not too soft, which usually takes around 5 minutes. Once cooked, drain the pasta and rinse it under cold water. Then, pat it dry with a paper towel.
- In a tiny bowl, combine the mayonnaise with 1/4 cup of chopped chives and lemon juice. Season the mixture with some pepper. In a slightly larger bowl, mix the crabmeat with the peas. Gently stir in 1/3 cup of the chive mayonnaise.
- Take one pasta square and place it on each of the 6 plates. Spread a small amount of the chive mayonnaise on top of each square. Add a generous spoonful of the crab salad, making sure to spread it out to the edges of the square. Repeat this process with another pasta square, more mayonnaise, and another portion of the crab salad. Finish with the final pasta square and a small dollop of the chive mayonnaise on top. Sprinkle some grated lemon zest, chopped chives, and a bit of pepper for decoration before serving.
Summary:
- Calories: 3390 kcal
- Fat: 192 g
- Protein: 140 g
- Carbs: 268 g
- Potassium: 2288 mg
- Magnesium: 418 mg