Recipes Crab Salad Napoleons With Fresh Pasta Be the first to rate & review! A recipe from Giada De Laurentiis, from the 2007 Classic in Aspen. Giada de Laurentiis: Crab NapoleonsPlus: More Seafood Recipes and Tips By Giada De Laurentiis Giada De Laurentiis Instagram Giada De Laurentiis is the Emmy award-winning television personality of Food Network's Everyday Italian, Giada at Home, Giada's Weekend Getaways, Giada in Paradise, Giada in Italy, Giada Entertains, Giada on the Beach, and Giada's Holiday Handbook. She is the chef of GIADA and Pronto by Giada restaurants in Las Vegas. Food & Wine's Editorial Guidelines Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 40 mins Total Time: 40 mins Yield: 6 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 1 pound lump crabmeat, picked over 1 cup frozen peas, thawed Finely grated lemon zest, for garnish Directions In a large pot of boiling salted water, cook the pasta squares until al dente, about 5 minutes. Drain the pasta and cool under cold running water. Pat dry. In a small bowl, mix the mayonnnaise with the 1/4 cup of chives and the lemon juice and season with pepper. In a medium bowl, toss the crabmeat with the peas. Fold in 1/3 cup of the chive mayonnaise. Place 1 pasta square on each of 6 plates. Spread a small spoonful of the chive mayonnaise on each square and top with a scant 1/4 cup of the crab salad, spreading it to the edge of the square. Repeat the layering with another pasta square, another spoonful of mayonnaise and another scant 1/4 cup of the crab salad. Top with the final pasta square and a small dollop of chive mayonnaise. Garnish with a pinch of grated lemon zest, a pinch of chives and a sprinkle of pepper and serve. Notes Refrigerate any leftover chive mayonnaise for later use. Rate it Print