Crabmeat Salad and Wasabi Caviar in Vol-Au-Vent

INGREDIENTS

INSTRUCTIONS

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@inetnow.net> on Feb
8, 1998

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