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

Giada De Laurentiis
August 2013

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Recipe Summary

active:
40 mins
total:
40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.