Is there anything more kitschy retro than a vol au vent?

Okay, I hear you Jello Salad.  Let me rephrase. 

Is there anything more kitschy retro and DELICIOUS than a vol au vent? 

No, there is not. 

And when you add some Old Bay into an already super tasty mix of crab, mushroom and watercress?  Oh boy, do you have something special happening both on your plate and in your mouth!

Crab Old Bay Vol Au Vents5I do not understand why vol au vents have fallen out of favour.  They’re so pretty.  Like little flowers of yumminess.   I think we should start a movement.  Viva La Vol Au Vent!

And hopefully this will be the recipe that will convince you to join in!

Let’s break it down shall we?

Lovely sweet crab meat, earthy mushrooms, peppery watercress, spicy Old Bay all wrapped in a lovely creamy, cheese sauce and baked in the lightest of light choux pastry.

It’s all good. 

It’s all sooooo good!

Crab Old Bay Vol Au Vents3These are perfect cocktail party food.  Make the filling in advance, then 15 minutes before serving pile into your vol au vent shells to heat through.  Quick, easy, pretty, tasty. 

What more could you want?  Here’s the recipe:

Old Bay Crab and Mushroom Vol Au Vents

Old Bay Crab and Mushroom Vol Au Vents

Ingredients

  • 1 onion, chopped finely
  • 1 clove of garlic, chopped finely
  • 200g spanner crab meat
  • 1 bunch of watercress, leaves picked
  • 12 finely chopped button mushrooms
  • 12 vol au vent cases, I used the ones that are about 5cm across, for smaller or larger you will need to adjust cooking times
  • 6 eggs
  • 1/4 cup cream
  • 25g goats cheese, crumbled
  • 30g sharp Cheddar cheese grated
  • 25g Parmesan cheese, grated
  • 2 tsp Old Bay Seasoning
  • Dash of Tabasco (optional)
  • 1 tbsp olive oil
  • Salt & Pepper

Instructions

  • Preheat the oven to 180C.
  • Heat the olive oil in a pan. Cook the onion over medium heat until soft. Stir in the garlic and mushrooms. When the mushrooms are cooked, add the watercress and stir until just wilted.
  • Take off the heat.
  • Mix the eggs with the cream and the Old Bay and the Tabasco sauce, if using. Add to the vegetable mixture and stir through.
  • Add the goats cheese and Cheddar and stir through.
  • Add the crab meat and stir to mix.
  • Season.
  • Fill each vol au vent with the crab mixture. Top with parmesan and place in the oven until the egg is set - around 15 minutes.
  • If the cheese is not golden and melty enough, heat your grill/broiler to 200C. Place the tray under the grill/broiler, checking every 30 seconds or so to ensure your pastry cases do not burn.
  • Sprinkle with additional Old Bay and serve.
http://www.retrofoodformoderntimes.com/2015/10/22/old-bay-crab-and-mushroom-vol-au-vents/

I fear both that I am running out of month and Old Bay….I had two more posts planned and then, on the weekend I found another awesome Old Bay recipe…the Octoberfest may well spill into November!  I’m totally ok with that.  The Germans start their Octoberfest in September, why shouldn’t I end mine in November?

Old Bay Crab, Mushroom & Spinach Vol Au Vents

Have a great week.  And remember, viva la vol au vent!

 Signature 1 Vintage Valentine Quick as Wink2

 

2 Comments on Old Bay Crab and Mushroom Vol Au Vents

    • Hi Glenda, sadly, I didn’t make the cases, my pastry talents are not nearly that good. They came straight from the supermarket! xx

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