Curried Crab Vol-au Vents

Makes 36

3 packets 12 oyster vol-au-vent cases
20gm butter
1 tablespoon plain flour
1⁄4 cup milk
1⁄4 teaspoon curry powder
200gm can white crab meat, drained
3 spring onions, finely chopped
1 teaspoon lemon juice

1. Preheat oven to moderately slow oven 160°C. Place vol-au-vent cases on trays.
2. Place butter in a saucepan and heat until melted. Add flour and mix well. Gradually add milk and stir over a low heat until the sauce has thickened, about 3 minutes.
3. Add the curry powder, crab meat, spring onions and lemon juice, mix well. Spoon the mixture into vol-au-vent cases or use a piping bag fitted with a plain nozzle. Refrigerate until required. Bake for 15 minutes.