Crab Salad Napoleons Food

PIC'S FRESH CRAB SALAD WITH LIME ZEST

Steps:

• In a bowl, combine the crabmeat, lime zest, and enough mayonnaise to evenly coat the crab. Taste for seasoning. Arrange a layer of lettuce leaves or thinly sliced cucumbers on 4 salad plates. Place the crabmeat in a mound atop the lettuce or cucumbers. Serve.

CRAB APPETIZER NAPOLEONS

Steps:

• Heat the oven to 400 degrees F.
• Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.
• Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.
• Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika.

CRAB SALAD NAPOLEONS WITH FRESH PASTA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta sheets and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes. Drain the pasta and cool under cold running water. Cut each sheet into 4-inch squares. (You need 18 squares in all.)
• In a small bowl, combine the mayonnaise, half of the chopped chives, the lemon juice, and black pepper.
• In another, larger bowl, combine the crab and the peas and toss to combine. Add 1/3 cup of the chive mayonnaise mixture and toss gently to combine.
• To assemble the Napoleons, place one square of pasta on a plate. Spread a small spoonful of chive 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 square. Top with another sheet of pasta. Spread another spoonful of chive mayonnaise on the pasta square. 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 square, and add a small dollop of chive mayonnaise. Sprinkle with a pinch of lemon zest, a pinch of the remaining chives, and a grind of black pepper.
• Repeat to make 5 more Napoleons.

CRAB NOODLE SALAD

Steps:

• Mix the dressing ingredients together in a large bowl, taste and add seasoning, if you like. Cover the noodles in freshly boiled water and let soak for 5 mins, then drain, rinse under the cold tap and add to the bowl with the dressing. Stir through the courgette and leave to cool completely.
• Mix through the crabmeat and the rest of the ingredients. Using clean hands, pile onto plates, drizzling with any leftover dressing from the bowl. Serve with lime wedges.

CRAB APPETIZER NAPOLEONS

Steps:

• Preheat oven to 400°F.
• Unfold pastry sheet on lightly floured surface.
• Cut into 12 rounds, using a 2" cookie cutter.
• Place 2" apart on baking sheet.
• Bake 15 minutes or until golden brown.
• Remove from baking sheet and cool on wire rack.*.
• Stir cream cheese until smooth.
• Stir in milk, horseradish, pepper and crabmeat.**.
• Split pastries into 2 layers, making 24 in all.
• Spread crabmeat mixture on 12 bottom layers.
• Top with onions, almonds, paprika and other layer of pastry.
• Enjoy!
• *Can be made up to that point, ahead of time about 5-6 hours.
• **Can be prepared ahead of time and kept in the refrigerator - when ready to use - allow to come to room temp before using.

TOM COLICCHIO'S CRAB-MEAT-AND-CELERY-ROOT NAPOLEON

Steps:

• In a bowl, combine the curry powder and mustard. Beat in the vinegar, then slowly add the grape-seed oil to make a well-emulsified dressing. Set aside.
• Peel the celery root. Cut into 3 sections horizontally, making the middle section about 2 inches thick. Slice the middle section into 12 thin, large disks, wrap them in plastic wrap and reserve. Cut the other 2 sections, along with any of the celery root remaining from the middle section, into small dice.
• Bring a pot of water to a boil, add the diced celery root and cook for 2 to 3 minutes, or until just tender. Drain and refresh under cold water. Drain well and set aside.
• Pick over the crab meat to remove any stray bits of cartilage. In a bowl, mix the crab meat with the cooked, diced celery root and the tomatoes. Reserve 6 of the chives, finely chop the rest and mix them in. Beat the dressing and fold half of it into the crab-meat salad. Season with salt and pepper to taste. Refrigerate until ready to serve.
• Heat the peanut oil in a wok or a skillet until very hot. Dry the reserved celery root disks on paper towels if necessary and fry the slices, turning them once, until golden brown, about 2 to 3 minutes per side. Drain on paper towels.
• To assemble, place a round of celery root on each of 6 plates, top each with a portion of the crab-meat salad, then with another round of celery root. Mix the remaining dressing again and pour it around each of the napoleons. Cut the reserved chives in half and place two pieces across the top of each celery-root disk.