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1
Pick over crab meat to remove any bits of shell and cartilage and if using lump crab meat lightly shred.
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2
Peel and core apple and cut enough into 1/4-inch dice to measure 1/2cup plus 1 tablespoon.
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3
Peel and seed tomato and cut enough into 1/4-inch dice to measure 1/3 cup.
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4
Reserve 1 tablespoon each diced apple and tomato for sauce and in a bowl combine crab meat, remaining diced apple and tomato, 1 tablespoon chives, 3 tablespoons lemon juice, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons mayonnaise, and 1 1/2 teaspoons curry powder, tossing to combine well.
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5
Chill filling.
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6
In a bowl whisk together milk and remaining tablespoons lemon juice, sour cream, and mayonnaise and stir in reserved diced apple and tomato, remaining teaspoon chives, 1/2 teaspoon curry powder, and white pepper and salt to taste.
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7
Chill sauce while making tuiles.
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8
Preheat oven to 350F.
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9
In a small saucepan melt butter over moderate heat and cool slightly.
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10
In a bowl whisk together flours, sugar, salt, white pepper, and nutmeg and whisk in whites until just combined.
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11
Whisk in cream until just combined and whisk in butter until just combined.
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12
On a baking sheet spread 2 teaspoons batter in an arc shape.
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13
With a pastry brush spread batter into a 5-inch-long arc, about 1 1/2 inches wide.
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14
Make 3 more arcs with some of remaining batter in same manner, spacing them about 1 inch apart.
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15
Bake tuiles in middle of oven until bubbly, crisp, and golden, 3 to 5 minutes.
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16
Carefully transfer tuiles with a thin spatula to a rack to cool and make more tuiles in same manner.
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17
(There will be enough batter to make about 26 tuiles, more than you need for the napoleons; leftovers may be used as an hors d'oeuvre.)
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18
Spoon 2 tablespoons filling onto a plate and top with a tuile.
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19
Make 2 more layers with 4 tablespoons filling and 2 tuiles.
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20
Make 3 more napoleons in same manner.
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21
Drizzle sauce around napoleons and garnish with tomato, chives, and curry powder.
