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Add a photoServings: 12
Ingredients
- 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
Directions
- 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.
- 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)
- 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.
- To serve, fill pastry shells with crab-caviar mix; garnish with more caviar.
- Makes 3 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 12 servings | |
| Calories 96 | |
| Calories from Fat 60 | 63% |
| Total Fat 6.73g | 8% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 169mg | 7% |
| Potassium 152mg | 4% |
| Total Carbs 0.18g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.19g | 0% |
| Protein 8.36g | 13% |
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