Recipes

Crab vol-au-vents with apple and wasabi

Crab vol-au-vents, apple and wasabi cream. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Dec 19 2020 - 05:55
Serves: 6
Course: Hors d'oeuvre
Cooking Time: 0 hr 15 mins
Ingredients
  • 200ml cream
  • 1tsp wasabi or creamed horseradish
  • 140g picked crabmeat
  • 1 small apple, cored and finely diced
  • Chopped chives
  • Salt and pepper
  • 18 mini vol-au-vent cases

1 Put the cream into a saucepan then gently reduce by half.

2 Add the wasabi or horseradish followed by the crab, apple and chives and season.

3 Warm the vol-au-vents in the oven then fill with the crab cream.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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