Post by Sylvia on Jun 28, 2009 3:14:00 GMT -6
Creamy Crab Volovants (Vol au vents)
Serves 6 as a starter
Box of 12 frozen Vol au vents
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 vol-au-vents on the middle shelf, using package directions. Place on plates, carefully remove the small inside circles of the vol-au-vents Spoon crab sauce in and over pastries, dust with a little paprika. Top with the small discs. Serve immediately with some crusty bread and some tossed salad.
Sylvia
Serves 6 as a starter
Box of 12 frozen Vol au vents
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 vol-au-vents on the middle shelf, using package directions. Place on plates, carefully remove the small inside circles of the vol-au-vents Spoon crab sauce in and over pastries, dust with a little paprika. Top with the small discs. Serve immediately with some crusty bread and some tossed salad.
Sylvia