recipe by Mikel Lawrence

(3 dozen servings)

6 Tbl Mayonnaise
2 Tsp Wasabi paste or powder
1 Lb Lump crabmeat picked clean
2 Tbl Cavi-Art®
To Taste Salt
To Taste White pepper

VOL-AU-VENT
1 Frozen puff pastry sheet from a 17 oz pkg
1 Large Egg
2 Tbl Milk

VOL-AU-VENT: Heat oven to 400 degrees. Defrost pastry dough according to manufacturer's directions. In a small bowl, whisk together egg and milk; set aside. Line 2 baking sheets with parchment; set aside.

On a lightly floured surface, use a 1-inch pastry cutter to make 36 rounds. Use the cutter to make indentations on the centers of the rounds without cutting through the dough. Using a pastry brush, coat rounds with egg wash. Cook on prepared baking sheets until raised and golden brown, 10 to 12 minutes. Transfer to a wire rack to cool. Gently push the indented center into the cavity and remove to form a shell. If necessary, use a paring knife to coax out the center. Level the bottom with a paring knife so the shell won't wobble. Repeat with the remaining shells. (Makes 3 dozen shells)

SALAD: In a large bowl, mix together mayonnaise, wasabi paste, and crabmeat. Gently fold in Cavi-Art®. Season with salt and pepper; refrigerate until ready to serve.

To serve, fill pastry shells with crab-caviar mixture; garnish with more Cavi-Art®.

Makes 3 dozen.