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Receta Crab Salad Napoleons with Fresh Pasta
by patricia wallace

Crab Salad Napoleons with Fresh Pasta

Oh how delicious and comforting the mayo mixture with crab salad, makes it worth the wait, with an added lemon zest to boost.

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: red wine medium body

Wine and Drink Pairings: wine, 2004 Napa Valley "Miscela" (means blend in Italian) a fabulous Bourdeaux style wine available at Domenico Wines in San Carlos www.domenicowines.com

Ingredientes

  • 12 ounces fresh pasta sheets
  • 1 cup mayonnaise, plus extra for pasta sheets
  • 1 bunch fresh chives, chopped (about 1/2 cup), reserving 1/4 cup for garnish
  • 1 tablespoon lemon juice
  • 1/4 teaspoon freshly ground black pepper, plus extra for garnish
  • 1 pound lump crab meat (about 3 cups)
  • 1 cup frozen peas, thawed (about 6 ounces)
  • 1 lemon, zested, for garnish

Direcciones

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes. Drain pasta and cool under cold running water. Cut each sheet into 4-inch squares. Each Napoleon will require 3 (4-inch) squares.
  2. In a large bowl, combine the mayonnaise, 1/4 cup of the chives, lemon juice, pepper, crab, and peas, and toss to combine.
  3. To assemble the Napoleons, begin with 1 sheet of pasta on a plate. Spread a small spoonful of prepared mayonnaise on the pasta sheet. Top with 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta. Top with another sheet of pasta. Spread another spoonful of the prepared mayonnaise mixture on the pasta sheet. Top with another 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta sheet. Top with a final pasta sheet. Top with a small dollop of the crab salad. Sprinkle the top with a pinch of lemon zest, a pinch of chives, and a grind of black pepper.