Vol-au-vent with crab
Instructions
Buy the vol-au-vent ready.
Leave In a pan melt the butter, then eggs and sgusciatevi as soon as the mixture is a little curdled add the crabmeat, chopped Chervil crumbled and the cream, add salt and pepper.
Warm the vol-au-vent in an oven, fill with mixture and serve.
Ingredients and dosing for 4 persons
- 12 vol-au-vent small
- 300 g of canned crabmeat
- 4 eggs
- 2 egg yolks
- 2 tablespoons of sour cream
- Chervil
- 10 g of butter
- Salt
- Pepper