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Click 'Back' to go to the recipe list you were browsing.Crawfish Canape24 Cooked crawfish tails
1/4 c White vermouth
1 tb Shallots -- minced
1/2 ts Dill weed
1/2 c Heavy cream
24 sm Capers
12 sm 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 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
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