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Receta Crabmeat Salad And Wasabi Caviar In Vol Au Vent
by Global Cookbook

Crabmeat Salad And Wasabi Caviar In Vol Au Vent
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Ingredientes

  • 6 Tbsp. Mayonnaise
  • 2 tsp Wasabi paste or possibly pwdr
  • 1 lb Lump crabmeat picked clean
  • 2 Tbsp. Wasabi caviar Wasabi caviar for garnish Salt White pepper
  • 1 x Frzn puff pastry sheet from a 17 ounce pkg
  • 1 lrg Egg
  • 2 Tbsp. Lowfat milk

Direcciones

  1. VOL-AU-VENT: Heat oven to 400 degrees. Defrost pastry dough according to manufacturer's directions. In a small bowl, whisk together egg and lowfat 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 cutterto 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 till raised and golden, 10 to 12 min. Transfer to a wire rack to cold. Gently push the indented center into the cavity and remove to create a shell. If necessary, use a paring knife to coax out the center. Level the bottom with a paring knife so the shell will not wobble. Repeat with the remaining shells. (Makes 3 dozen shells)
  3. SALAD: In a large bowl, mix together mayonnaise, wasabi paste, and crabmeat. Gently mix in caviar. Season with salt and pepper; chill till ready to serve.
  4. To serve, fill pastry shells with crab-caviar mix; garnish with more caviar.
  5. Makes 3 dozen.