Recipe - Crabmeat Salad And Wasabi Caviar In Vol-Au-Vent

6 tablespoon Mayonnaise
2 teaspoon Wasabi paste or powder
1 pound Jumbo lump crabmeat; picked
clean
2 tablespoon Wasabi caviar; + more for
garnish
TT salt and white pepper

VOLAUVENT
1 Whole sheet of puff pastry;
from 17 oz. package
1 lg Egg
2 tablespoon 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 crabcaviar mixture; garnish with more
caviar.

VolauVent: Volauvent which means flying in the wind, is a light
puffpastry 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 1inch 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 recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
8, 1998