Crab Salad Napoleons With Fresh Pasta

• 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.
2. Drain the pasta and cool under cold running water.
3. Pat dry.
4. In a small bowl, mix the mayonnnaise with the 1/4 cup of chives and the lemon juice and season with pepper.
5. In a medium bowl, toss the crabmeat with the peas.
6. Fold in 1/3 cup of the chive mayonnaise.
7. Place 1 pasta square on each of 6 plates.
8. 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.
9. Repeat the layering with another pasta square, another spoonful of mayonnaise and another scant 1/4 cup of the crab salad.
10. Top with the final pasta square and a small dollop of chive mayonnaise.
11. Garnish with a pinch of grated lemon zest, a pinch of chives and a sprinkle of pepper and serve.

eighteen, mayonnaise, chives, lemon juice, freshly ground pepper, lump crabmeat, frozen peas, lemon zest

Taken from www.foodandwine.com/recipes/aspen-2007-crab-salad-napoleons-with-fresh-pasta (may not work)