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Crawfish Canape Recipe
Serves 12
Ingredients: 24 cooked crawfish tails
1/4 cup white vermouth
1 tbsp shallots, minced
1/2 tsp dill weed
1/2 cup heavy cream
24 small capers
12 small pastry shells
Instructions: 1. Put the crawfish in the vermouth to marinate for 15 minutes.
2. Strain the vermouth into a non-aluminum pan and add the shallots and dill.
3. Reduce by 1/2 and add the cream and capers.
4. Reduce by half or until slightly thickened.
5. Add the tails.
6. Divide among pastry shells and garnish with a sprig of fresh dill.
7. Serve hot, warm or room temperature.
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