Crabmeat Salad And Wasabi Caviar In Vol-Au-Vent
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
44
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
In a large bowl, mix together mayonnaise, wasabi paste, and crabmeat
2
Gently fold in caviar
3
Season with salt and pepper; refrigerate until ready to serve
4
To serve, fill pastry shells with crab-caviar mixture; garnish with more caviar
5
Heat oven to 400 degrees F
6
Defrost pastry dough, following label directions
7
In a small bowl, whisk together egg and milk; set aside
8
Line 2 baking sheets with parchment; set aside
9
On a lightly floured surface, cut pastry with a 1-inch pastry cutter to make 36 rounds
10
Use the cutter to make indentations on the centers of the rounds without cutting through the dough
11
Using a pastry brush, coat rounds with egg wash
12
Cook on prepared baking sheets until raised and golden brown, 10 to 12 minutes
13
Transfer to a wire rack to cool
14
Gently push the indented center into the cavity, and remove to form a shell
15
If necessary, use a paring knife to coax out the center
16
Level the bottom with a paring knife so that the shell won't wobble
17
Repeat with remaining shells
18
Yield: 3 dozen shells