Crabmeat salad and wasabi caviar in vol-au-vent

36 Servings

Ingredients

Quantity Ingredient
6 tablespoons Mayonnaise
2 teaspoons Wasabi paste or powder
1 pounds Jumbo lump crabmeat; picked clean
2 tablespoons Wasabi caviar; + more for garnish
TT salt and white pepper
1 Whole sheet of puff pastry; from 17 oz. package
1 large Egg
2 tablespoons Milk

Directions

VOL-AU-VENT

1. In a large bowl, mix together mayonnaise, wasabi paste, and crabmeat.

Gently fold in caviar. Season with salt and pepper; refrigerate until ready to serve.

2. To serve, fill pastry shells with crab-caviar mixture; garnish with more caviar.

Vol-au-Vent: Vol-au-vent which means flying in the wind, is a light puff-pastry shell.

1. Heat oven to 400 degrees. Defrost pastry dough according to manufacturer's directions. In a small bowl, whisk together egg and milk; set aside. Line 2 baking sheets with parchment; set aside.

2. On a lightly floured surface, use a 1-inch pastry cutter to make 36 rounds. Use the cutter to make indentations on the centers of the rounds without cutting through the dough. Using a pastry brush, coat rounds with egg wash. Cook on prepared baking sheets until raised and golden brown, 10 to 12 minutes.

3. Transfer to a wire rack to cool. Gently push the indented center into the cavity and remove to form a shell. If necessary, use a paring knife to coax out the center. Level the bottom with a paring knife so the shell won't wobble. Repeat with the remaining shells.

Recipe by: unknown

Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 8, 1998

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