Vol-au-vents filled with false spider crab mousse topped with olive pate

Well, well, Christmas is coming to an end… but first… the Three Wise Men have to come !! So surely you are already thinking about the preparations for these two days. What do you usually do? There are families who celebrate a dinner on the 5th, however there are others who make a great snack with roscón and that is almost dinner ... there are also others who have churros with chocolate for breakfast on the 6th while they open the gifts that the kings have brought them and then a great meal that day.

One way or another, I'm sure you still have some food or snacks to prepare, so from now on Thermorecetas We continue to give you great ideas for these days. Today we present you some super vol-au-vents showy and tremendously easy: Vol-au-vents filled with false spider crab mousse topped with olive pate. 

I recommend buying mini-size vol-au-vents, so they are easier to eat. Let's go there!

Vol-au-vents filled with false spider crab mousse topped with olive pate

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We present you some super vol-au-vents showy and tremendously easy: Vol-au-vents filled with false spider crab mousse topped with olive pate. A starter to show off a table at Christmas.

• Irene Arcas

• Recipe type: incoming
• Calories: 75
• Rations: 12

• Preparation time: 5M
• Cooking time: 10M
• Total time: 15M

Ingredients

Olives pate

• 100 g pitted black olives, drained
• 4 anchovies well drained
• 1 / 2 garlic clove
• 20 g olive oil
• a pinch of oregano

False spider crab mousse

• 12 mini vol-au-vents
• 8 crab sticks
• 50 g of anchovies
• 1 can of natural mussels (100 g approx)
• 2 hard-boiled eggs
• 2 tablespoons mayonnaise
• chives for garnish (optional)

Preparation

1. OLIVE PATÉ

   We put all the ingredients in the glass -except the extra virgin olive oil- and we crush 3 minutes in progressive speed 5-8. We lower what is left on the walls with the help of the spatula.

2. We put speed 4, no time and with the cup on, we add the oil so that it falls slowly as if we were making mayonnaise. We withdraw and reserve.

3. FALSE CENTOLLO MOUSSE

   We put all the ingredients in the glass, the can of anchovies with its oil, the one of mussels without broth and we program 30 seconds, speed 5. We lower the remains of the walls and mix a few more seconds.

    

4. Cut 2 crab sticks into very small pieces so that the red color can be seen, imitating crab meat, and mix as above. Fill the vol-au-vent and top it with the olive pate.

   Sprinkle with chopped chives (optional).