crawfish canape
- Categories
- Appetizers
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 24 | Cooked crawfish tails |
| ¼ cup | White vermouth |
| 1 tablespoon | Shallots -- minced |
| ½ teaspoon | Dill weed |
| ½ cup | Heavy cream |
| 24 smalls | Capers |
| 12 smalls | Pastry shells |
Put the crawfish in the vermouth to marinate for 15 minutes. Strain the vermouth into a non-aluminum pan and add the shallots and dill. Reduce by ½ and add the cream & capers.Reduce by half or until slightly thickened.
Add the tails. Divide among pastry shells and garnish with a sprig of fresh dill. Serve hot, warm or room temperature. Serves 12 (wrv) Recipe By :
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