🫙 From the Spice Rack
Crawfish Canape
24 Cooked crawfish tails 1/4 cup White vermouth 1 tablespoon Shallots -- minced 1/2 teaspoon Dill weed 1/2 cup Heavy cream 24 sm Capers 12 sm Pastry shells Put the crawfish in the ...
sideeasy
Ingredients7 items
Ingredients
- 24cooked crawfish tails
- 1/4cupwhite vermouth
- 1tablespoonshallots -- minced
- 1/2teaspoondill weed
- 1/2cupheavy cream
- 24small capers
- 12small pastry shells
Directions
- 1
24 Cooked crawfish tails 1/4 cup White vermouth 1 tablespoon Shallots -- minced 1/2 teaspoon Dill weed 1/2 cup Heavy cream 24 sm Capers 12 s
- 2
Strain the vermouth into a non-aluminum pan and add the shallots and dill
- 3
Reduce by 1/2 and add the cream & capers.Reduce by half or until slightly thickened
- 4
Add the tails
- 5
Divide among pastry shells and garnish with a sprig of fresh dill
- 6
Serve hot, warm or room temperature
- 7
Serves 12 (wrv)