Crab Salad Napoleons With Fresh Pasta

A recipe from Giada De Laurentiis, from the 2007 Classic in Aspen. Giada de Laurentiis: Crab NapoleonsPlus: More Seafood Recipes and Tips

Active Time:
40 mins
Total Time:
40 mins


  • 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


  1. 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.

  2. 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.

  3. 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.


Refrigerate any leftover chive mayonnaise for later use.

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