Crab and Corn Vol-au-vents

Crab and Corn Vol-au-vents
10 Mins
Prep time
30 Mins
Cooking time
Serves 6

What you need

  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 170g canned crab meat, drained
  • 310g canned corn kernels, drained
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped parsley
  • salt and pepper, to taste
  • 6 large vol au vents
  • 1/4 cup grated tasty cheese
  • salad greens, to serve

How to make it

  1. COMBINE PHILLY with crab meat, corn, chives, parsley, salt and pepper.
  2. SPOON into vol-au-vent cases. Top with cheddar cheese.
  3. BAKE for 20 minutes at 180°C or until lightly browned. Serve warm with salad greens.