Crab Napoleon Recipe

Ingredients

• Fresh lump crab meat – 1 cup, picked clean of shells
• Celery – 1/4 cup, finely diced for crunch
• Red bell pepper – 1/4 cup, minced for sweetness
• Fresh chives – 2 tablespoons, chopped finely
• Mayonnaise – 2 tablespoons, to bind and add creaminess
• Lemon juice – 1 teaspoon, fresh-squeezed for brightness
• Salt and white pepper – to taste, enhance delicate crab flavors
• Puff pastry sheets – 2 sheets (8×8 inches), thawed but cold
• Egg yolk – 1, beaten for egg wash to achieve golden crispness
• Mayonnaise – 1/4 cup, base for sauce
• Dijon mustard – 1 teaspoon, for subtle heat
• Lemon zest – 1/2 teaspoon, adds citrus aroma
• Worcestershire sauce – 1/4 teaspoon, depth and complexity
• Hot sauce – a few drops, optional, for mild kick
• Fresh dill sprigs – a few, to garnish elegantly
• Microgreens – 1/4 cup, for a fresh and vibrant finish
• Lemon wedges – quartered, for serving on the side