Crawfish Canape
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
crawfish tails
cooked |
*
|
| ¼ | cup |
vermouth
white |
* |
| 1 | tablespoon |
shallots
minced |
|
| ½ | teaspoon |
dill weed
|
|
| ½ | cup |
heavy whipping cream
|
|
| 24 | small |
capers
|
*
|
| 12 | small |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
crawfish tails
cooked |
*
|
| 59 | ml |
vermouth
white |
* |
| 15 | ml |
shallots
minced |
|
| 2.5 | ml |
dill weed
|
|
| 118 | ml |
heavy whipping cream
|
|
| 24 | small |
capers
|
*
|
| 12 | small |
pie shell (9 inch)
|
|
Directions
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 and 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.
