Crab vol-au-vents with creme fraiche and herbs

Makes: 10
Course: Party food
Prep Time: 10 mins
  • 10 large vol-au-vent cases
  • 500g Irish crab meat
  • 200g creme fraiche
  • 1 lemon, zested and juiced
  • 1 lime, zested and juiced
  • 1 bunch spring onions, chopped
  • 1 bunch dill, chopped
  • 1 bunch chives, chopped
  • Salt and pepper

1. Combine all of the filling ingredients in a bowl (hold back half the chives to sprinkle on top), and season with salt and pepper.

2. Fill the vol-au-vent cases with the crab mix and garnish with remaining chives. Either serve immediately or store in the fridge for up to two hours before serving. Remove from the fridge 20 minutes before serving.

Gráinne O'Keefe

Gráinne O'Keefe

Gráinne O’Keefe is a chef, restaurateur and contributor to The Irish Times. She is chef-patron of the Dublin restaurant Mae