Fonterra Food Services
Crab, Corn and Cheese Vol-au-vents
4 asparagus spears, trimmed
1 large corn cob, husks removed
60g Western Star butter
60g plain flour
200ml milk
70ml Anchor Cooking Cream
80ml dry white wine
2 tspn finely chopped parsley
170g can crab meat, drained
300g Mainland Egmont Shredded Cheese
salt and pepper to taste
6 large vol-au-vent cases
green salad to serve
Western Star Salted ButterAnchor Culinary Cream
Barbecue or chargrill asparagus and corn for 15-20 minutes or until charred and tender. Cut the kernels from the corn cobs and chop asparagus using a sharp knife.
Melt butter in a saucepan, add flour and stir over heat for 1 minute. Gradually add in milk, Anchor Cooking Cream and wine, stirring continuously over heat until sauce boils and thickens. Reduce heat, add parsley, crab meat and 1 cup Mainland Egmont Shredded, and simmer, stirring, for 2 minutes.
Fill vol-au-vents with crab filling and top with remaining Mainland Shredded Egmont. Bake at 180°C for 10-15 minutes or until cheese is golden brown. Serve with salad.

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