A delicious starter, ideal for Christmas.
Ingredients
- 200ml cream
- 1 tsp wasabi or creamed horseradish
- 140g picked crabmeat
- 1 baby apple, core removed and finely diced
- Some finely chopped chives
- Mini Vol au vents
Method
- Put the cream into a saucepan then gently reduce by half.
- Add the wasabi or horseradish followed by the crab, apple and chives.
- Warm the vol au vents then fill with the crab cream.
