Crawfish Canape

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Crawfish Canape Ingredients

24 Cooked crawfish tails	1/2 c Heavy cream
1/4 c White vermouth	24 sm Capers
1 tb Shallots -- minced	12 sm Pastry shells
1/2 ts Dill weed

Instructions for Crawfish Canape

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 1/2 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 : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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