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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
  • Vol-au-Vent


  1. 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.

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


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