Crab vol-au-vents with creme fraiche and herbs

Name: Crab vol au vents with creme fraiche and lime
Prep time: 0 hour 10 minutes
Cook time: 0 hour 0 minute
Yield: 10 Servings
Ingredients: 10 large vol-au-vent cases; 500g Irish crab meat; 200g creme fraiche; 1 lemon, zested and juiced; 1 lime, zested and juiced; 1 bunch spring onions, chopped; 1 bunch dill, chopped; 1 bunch chives, chopped; Salt and pepper

Crab and herb vol-au-vents. Photograph: Harry Weir Photography

Gráinne O'Keefe

Sat Dec 03 2022 - 13:41

Makes: 10

Course: Party food

Prep Time: 10 mins

Ingredients

10 large vol-au-vent cases
500g Irish crab meat
200g creme fraiche
1 lemon, zested and juiced
1 lime, zested and juiced
1 bunch spring onions, chopped
1 bunch dill, chopped
1 bunch chives, chopped
Salt and pepper

1. Combine all of the filling ingredients in a bowl (hold back half the chives to sprinkle on top), and season with salt and pepper.

2. Fill the vol-au-vent cases with the crab mix and garnish with remaining chives. Either serve immediately or store in the fridge for up to two hours before serving. Remove from the fridge 20 minutes before serving.