Crab Salad Napoleons

Ingredients

• 6 lasagna noodles
• 1 cup mayonnaise, plus extra for pasta squares
• 1/2 cup fresh chives, chopped (reserve 1/4 cup for garnish)
• 1 tablespoon lemon juice
• 1/4 teaspoon fresh ground black pepper, plus extra for garnish
• 3 cups lump crabmeat
• 1 cup frozen peas, thawed
• 1 lemon, zest of, for garnish

Directions

1. 1

   Bring a large pot of water to a boil over high heat.

2. 2

   Once water is boiling, add salt and pasta and cook until tender but still firm to the bite, stirring occasionally.

3. 3

   Drain pasta and cool under cold running water.

4. 4

   Cut each sheet into 4-inch squares. (Each Napoleon will require 3 (4-inch) squares).

5. 5

   In a large bowl, combine the mayonnaise, 1/4 cup of the chives, lemon juice, pepper, crab and peas. Toss to combine.

6. 6

   To assemble the Napoleons, begin with 1 square of pasta on a plate.

7. 7

   Spread a small spoonful of mayonnaise on the pasta sheet.

8. 8

   Top with 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta.

9. 9

   Top with another square of pasta.

10. 10

    Spread another spoonful of mayonnaise on the pasta.

11. 11

    Top with another 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta sheet.

12. 12

    Top with a final pasta square.

13. 13

    Top with a small dollop of the crab salad.

14. 14

    Sprinkle the top with a pinch of lemon zest, a pinch of chives and a grind of black pepper.