Crabmeat Salad and Wasabi Caviar in Vol-au-Vent
This spicy crab and caviar hors d'oeuvre will be welcome at your wedding buffet.
- Yield: Makes 3 dozen
Source: Martha Stewart Weddings
- 6 tablespoons mayonnaise
- 2 teaspoons wasabi paste or powder
- 1 pound jumbo lump crabmeant, picked clean
- 2 tablespoons wasabi caviar, plus more for garnish
- Salt and white pepper, to taste
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.