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Crawfish Canape
Date added: December 18, 2007
- Servings: 12 change
- Calories per serving: 530
- Prep time: 35
- Cook time: 15
Ingredients
- 24 serving Cooked crawfish tails
- 1/4 cup White vermouth
- 1 tbsp shallots minced
- 1/2 tsp Dill weed
- 1/2 cup cream, whipping, heavy
- 24 small capers
- 12 small Pastry shells
Recipe Method
1. 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.
2. Cook the shallots and dill until it reduce by 1/2 and then add in the cream & capers. When it reduce by half or until slightly thickened. Add the tails.
3. Divide among pastry shells and garnish with a sprig of fresh dill. Serve hot, warm or room temperature.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 530 | 26% |
| Fat 25g | 38% |
| Cholesterol 122mg | 41% |
| Sodium 833mg | 35% |
| Carbohydrates 30g | 26% |
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