Crabmeat and Wasabi Vol Au Vent

Crabmeat and Wasabi Vol Au Vent

Ingredients

8 Tbsp Wasabi Mayonnaise
1 lb Lump crabmeat picked clean
2 Tbsp Wasabi caviar (Can use salmon eggs or similar)
Wasabi caviar for garnish
Salt
White pepper
2 Frozen puff pastry sheet from a 17 ounce pkg
1 large Egg
2 Tbsp Milk

Method

Vol Au Vent

1. Heat oven to 400 degrees.
2. Defrost pastry dough according to manufacturer’s directions.
3. In a small bowl, whisk together the egg and milk
4. Set aside.
5. Line 2 baking sheets with parchment
6. Set aside.
7. On a lightly floured surface, use a 50mm (2 inch) pastry cutter to make 36 rounds.
8. Use a 25mm (1 inch) pastry cutter to make indentations on the centers of the rounds without cutting through the pastry.
9. Using a pastry brush, coat rounds with the egg wash.
10. Cook on prepared baking sheets until raised and golden, 10 to 12 min.
11. Transfer to a wire rack to cool.
12. When cool, gently remove the centre to create a shell. If necessary, use a paring knife to coax out the center.
13. Repeat with the remaining shells. (Makes 3 dozen shells)

Filling

1. In a large bowl, mix together the Wasabi Mayonnaise and crabmeat.
2. Gently mix in the Wasabi Caviar.
3. Season with salt and pepper
4. Chill till ready to serve.

Assemble

1. To serve, fill pastry shells with crab-caviar mix
2. Garnish with more Wasabi caviar.