Crab, asparagus and hollandaise vol-au-vents

These tasty morsels are perfect party food, or serve as an appetiser at your next dinner party.

  • 20 mins preparation
  • 15 mins cooking
  • Makes 24 Item
  • Print


  • 1/4 cup white wine
  • 1/4 cup white wine vinegar
  • 1 green onion, finely sliced
  • 3 parsley sprigs
  • 5 black peppercorns
  • 1 teaspoon butter
  • 4 egg yolks, lightly beaten
  • 100 gram butter, cubed
  • 1 lemon, zest finely grated
  • 24 vol-au-vent cases
  • 1 bunch asparagus, trimmed, blanched, sliced
  • 170 gram can crab, drained


Crab, asparagus and hollandaise vol-au-vents
  • 1
    Preheat oven to moderate 180°C (160°C fan-forced).
  • 2
    Combine wine, vinegar, onion, parsley, peppercorns and teaspoon of butter in a small saucepan. Simmer gently on low heat for 4-5 minutes or until liquid has reduced to about 1/4 cup. Strain and reserve liquid; discard solids. Combine egg yolks and reserved liquid in a heatproof bowl. Place over a saucepan of simmering water. Whisk for 5-6 minutes or until mixture has thickened to a custard-like consistency. Add cubed butter, one cube at a time, whisking constantly until butter has been incorporated. Stir through lemon zest and seoson to taste.
  • 3
    Arrange vol-au-vents on a baking tray. Bake for 5 minutes or until pale golden. Divide hollandaise between each case, then arrange pieces of asparagus on each. Bake for a further 5-10 minutes or until golden. Top with crab. Serve warm.

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