Crabmeat Salad And Wasabi Caviar In Vol-au-vent
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | 36 | Servings | ||
INGREDIENTS
| 6 | T | Mayonnaise |
| 2 | t | Wasabi paste or powder |
| 1 | lb | Jumbo lump crabmeat, picked |
| clean | ||
| 2 | T | Wasabi caviar, + more for |
| garnish | ||
| TT salt and white pepper | ||
| 1 | Whole sheet of puff pastry | |
| from 17 oz. package | ||
| 1 | Egg | |
| 2 | T | Milk |
INSTRUCTIONS
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. 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. 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. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 12
Calories From Fat: 9
Total Fat: <1g
Cholesterol: 5.9mg
Sodium: 19.8mg
Potassium: 3.3mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g