Crabmeat Salad and Wasabi Caviar in Vol-Au-Vent Recipe

Crabmeat Salad and Wasabi Caviar in Vol-Au-Vent 6 tablespoons of mayonnaise 2 teaspoons of Wasabi paste or powder 1 pound of Jumbo lump crabmeat; picked 2 tablespoons of Wasabi caviar; + more for salt and white pepper VOLAUVENT 1 Whole sheet of puff pastry; 1 large Egg 2 tablespoons of Milk 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 400ºF. Defrost pastry dough according to manufacturers 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 wont wobble. Repeat with the remaining shells. Serving Size: 36 Recipe by: unknown Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 8, 1998