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.
