Name: Crab Vol Au Vents
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24
Cuisine: french
Ingredients: 200 g canned crab; 90 g cheddar cheese finely grated; 24 vol-au-vent pastry cases small; 3 tbs sour cream; 2 tsp dijon mustard; 1 tbs parsley chopped; 3 spring onion finely chopped; 1 pinch seasoning

by maryann manchee Last updated on 07/09/2019

Very yummy, great for pre-dinner drinks or a BBQ. - maryann manchee

Ingredients

200 g canned crab
90 g cheddar cheese finely grated
24 vol-au-vent pastry cases small
3 tbs sour cream
2 tsp dijon mustard
1 tbs parsley chopped
3 spring onion finely chopped
1 pinch seasoning

Method

Step 1

Combine drained crab meat, cheese, spring onions, parsley sour cream, mustard, salt and pepper. Mix well.
Step 2

Place 1½ teaspoons of the mixture into 5cm vol au vent cases.
Step 3

Sprinkle lightly with a little extra cheese.
Step 4

Bake at 180C for 10 minutes.

Recipe Notes

from Australia’s Best Recipes team

Use 5cm vol au vent cases. I have used chicken, prawns and mushrooms instead of crab. I have also made this mixture and poured into large cases and served them as a main meal with salad. You can also use fresh crab meat.