Giada de Laurentiis: Crab Napoleons

Chef Giada de Laurentiis makes quick and easy crab napoleons—a perfect dish for a small dinner party.

Chef Giada de Laurentiis makes quick and easy crab napoleons—a perfect dish for a small dinner party from the 2007 Food & Wine Classic in Aspen.

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[MUSIC] Anybody want to come up here and help me with the crab? [LAUGH] Oh my God, you're jumping up and down. I think you might hit the ceiling. You want to come up here? [LAUGH] [LAUGH] What's your name? Michelle. How are you? Nice to meet you. Hi, Michelle. Everybody say hello to Michelle. Hi, Michelle! [LAUGH] All right, Michelle. Yes. We are going to make some crab napoleons. I am so excited. [LAUGH] [LAUGH] All right, so we've got some fresh pasta here. And we're gonna cut these up Go ahead and cut these up into little squares. Not little squares actually. Yeah. Just like that. Because what we're going to do, everybody knows what a Napoleon is correct? A Mille-feuille. So we're just going to layer this. It's sort of at the last minute, and it's better for a smaller dinner party. So if you're going to have four to six people this is a great dish. If you're going to have 20, forget about it. Alright, we're going to cook it in a little bit of water. And you guys know you don't have to cook fresh pasta as long as a regular pasta, right? Just a couple of minutes, just until it's nice and soft. Yes? Okay. And we're also gonna use some lump crab. You can throw the pasta into the boiling water. Okay. Okay. There you go. Perfect. And I add peas, right there, into the crab. Use half of that mayonnaise in here And I'm going to use some lemon juice. You know mayonnaise can be obviously very thick, so when you add a little lemon juice, it kind of cuts through that heaviness, that thickness. Just a little bit, because if you add too much lemon juice to the mayonnaise it will curdle, and it wont be pretty. So just about a tablespoon. Will you mix that up? And we'll also add chives There we go. Make it nice and green and really pretty. Add a little bit of salt. Depending on how salty your mayonnaise is, and a little bit of pepper, just like that. Then, I put the little pasta sheets right into the ice water just to cool them down really quick and stop the cooking, because I don't want the pasta to fall apart as I assemble them together. Now what we're going to do is we're going to add a little bit of the mayonnaise. To the crab just to bring it together, make it a little creamy. So just add about a quarter of that. Okay. And then we'll start to assemble. It's pretty fast. And we're gonna have you layer it. So, wanna dry these up, you guys, before you start layering them, obviously, otherwise it waters it down. Okay, so one sheet of pasta. So, spoon that first. Okay, got it. [LAUGH] Right in the center and then spread it out there. A little more, a little more. Let's make this a Mario portion. Or for my husband. Okay, got it. [LAUGH] Okay, there we go. Another layer Layer of mayonnaise. Another layer of mayonnaise. Okay. Yep. And then another layer. So this is the reason I'm telling you, a small dinner party, this works great. But a larger dinner party, not so much. So now, I finish the top of the Napoleon with the mayonnaise and a few more chives right on top. You can finish it if you want with the crab, but I think it looks prettier this way. So this is basically what it looks like. [APPLAUSE] Thanks. Pretty yummy. [APPLAUSE] [MUSIC] [BLANK_AUDIO]
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Giada de Laurentiis: Crab Napoleons


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