Crawfish canape

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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