Thinly shredded green cabbage.
In a large pot of boiling salted water, cook the pasta squares until al dente, about 5 minutes.Drain the pasta and cool under cold running water.
In a small bowl, mix the mayonnnaise with the 1/4 cup of chives and the lemon juice and season with pepper.In a medium bowl, toss the crabmeat with the peas.Fold in 1/3 cup of the chive mayonnaise.. Place 1 pasta square on each of 6 plates.
Spread a small spoonful of the chive mayonnaise on each square and top with a scant 1/4 cup of the crab salad, spreading it to the edge of the square.Repeat the layering with another pasta square, another spoonful of mayonnaise and another scant 1/4 cup of the crab salad.
Top with the final pasta square and a small dollop of chive mayonnaise.
Garnish with a pinch of grated lemon zest, a pinch of chives and a sprinkle of pepper and serve.. Notes.Add the wine and cook, stirring until the wine is absorbed.
Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.Meanwhile, in a large skillet, melt the butter.
(Editor: Collapsible Microphones)