Crab Salad Napoleons with Fresh Pasta Recipe

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1 vote | 3152 views

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

Prep time:
Cook time:
Servings: 6


Cost per serving $5.05 view details
  • 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


  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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 147g
Recipe makes 6 servings
Calories 358  
Calories from Fat 279 78%
Total Fat 31.55g 39%
Saturated Fat 4.38g 18%
Trans Fat 0.0g  
Cholesterol 32mg 11%
Sodium 850mg 35%
Potassium 211mg 6%
Total Carbs 4.03g 1%
Dietary Fiber 1.3g 4%
Sugars 1.47g 1%
Protein 15.1g 24%
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