Recipe courtesy of Martha Stewart
Yield:
3 dozen
Level:
None

Ingredients

Vol-au-Vent:

Directions

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. To serve, fill pastry shells with crab-caviar mixture; garnish with more caviar.

Vol-au-Vent:

Heat oven to 400 degrees F. Defrost pastry dough, following label directions. In a small bowl, whisk together egg and milk; set aside. Line 2 baking sheets with parchment; set aside. On a lightly floured surface, cut pastry with 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. 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 that the shell won't wobble. Repeat with remaining shells. Yield: 3 dozen shells

IDEAS YOU'LL LOVE

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Broccoli Salad

Recipe courtesy of Ree Drummond

Tuna Salad

Recipe courtesy of Ina Garten

Chicken Salad Contessa

Recipe courtesy of Ina Garten

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Chopped Nicoise Salad

Recipe courtesy of Ellie Krieger

Warm Spinach Salad

Recipe courtesy of Rachael Ray

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking