Post by Sylvia on Jun 28, 2009 3:16:08 GMT -6
Creamy Crab Volovants (Vol au vents)
Serves 6 as a starter
Box of 12 frozen Volovants
1 Cup milk
2 tsp butter
1 1/2 tsp flour
1 egg yolk
2 tsp cream
2 tsp Swiss or Gruyere cheese
2 tsp grated Parmesan cheese
1/4 Tbsp onion salt
1/4 Tbsp salt
1/4 Tbsp cayenne pepper
2 Cups flaked frozen crabmeat, thawed
Paprika for sprinkling over the finished dish
Melt butter in a small saucepan over medium heat. Blend in flour. Cook, whisking continually, for 1 minute. Whisk in milk. Cook, whisking continually, for 6 minutes or until thick.
Remove from heat. Beat egg yolk with cream. Stir a small amount of hot mixture into egg yolk; stir egg into hot mixture. Cook, whisking continually, for 2 minutes.
Whisk in Parmesan, gruyere, onion salt, salt and cayenne pepper. Add crabmeat. Heat to serving temperature over low heat, stirring occasionally.
Bake the volovants on the middle shelf, using package directions. Place on plates. Spoon crab sauce in and over pastries, dust with a little paprika. Serve immediately with some crusty bread and some tossed salad.
Sylvia
Serves 6 as a starter
Box of 12 frozen Volovants
1 Cup milk
2 tsp butter
1 1/2 tsp flour
1 egg yolk
2 tsp cream
2 tsp Swiss or Gruyere cheese
2 tsp grated Parmesan cheese
1/4 Tbsp onion salt
1/4 Tbsp salt
1/4 Tbsp cayenne pepper
2 Cups flaked frozen crabmeat, thawed
Paprika for sprinkling over the finished dish
Melt butter in a small saucepan over medium heat. Blend in flour. Cook, whisking continually, for 1 minute. Whisk in milk. Cook, whisking continually, for 6 minutes or until thick.
Remove from heat. Beat egg yolk with cream. Stir a small amount of hot mixture into egg yolk; stir egg into hot mixture. Cook, whisking continually, for 2 minutes.
Whisk in Parmesan, gruyere, onion salt, salt and cayenne pepper. Add crabmeat. Heat to serving temperature over low heat, stirring occasionally.
Bake the volovants on the middle shelf, using package directions. Place on plates. Spoon crab sauce in and over pastries, dust with a little paprika. Serve immediately with some crusty bread and some tossed salad.
Sylvia