Thai Crab Napoleon Food

THAI CRAB NAPOLEON

Steps:

• Prepare the curry sauce: heat curry paste and aromatics in some peanut oil. Add coconut milk, sugar and lime juice and bring to a boil for 5 minutes and allow to cool. Pre heat a grill or grill pan. Cut the ends off and slice the squash lenghtwise about 1/4" thick with a mandoline. Season on both sides with salt and pepper. Baste with the curry sauce and grill slices 1 minute or just until grill marks appear, rotate 1/4 turn and turn slices and repeat including basting on the other side. Pick through crab meat removing any shell, and place in a non reactive bowl. Add just enough curry sauce to moisten and flavor crab meat. Mix in the minced cilantro. Briefly steam the chives so they are just pliable. Assemble napoleons by spreading crab mixture on a slice of squash, placing another slice on top, spreading more crab mixture, then placing a third slice of zucchini on top. Tie together with multiple chives so you create bite size napoleons of about 1-1/2". Slice and serve garnished with fresh cilantro.

CRAB SALAD NAPOLEONS WITH FRESH PASTA

Steps:

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

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.