2000s Recipes + Menus
All-Crustacean Canapés
Garnished with Deep-Fried Capers
ADAPTED FROM DELLIE BLOOM
January 2009
For Canapés
- 2 cups small cooked shrimp, lobster, or lump crabmeat, coarsely chopped (use any 1 of the crustaceans or a mix of all 3)
- Enough mayonnaise to bind (about 1/3 to 1/2 cup, depending on how gooey you like things)
- Enough paprika so it doesn’t look anemic
- At least 1/2 cup chopped red onion
- At least 1/2 cup parmesan
- Salt and pepper to taste
- Small scallop shells for serving
For Capers
- 1/4 cup large salt-packed capers
- 1 1/2 cups vegetable oil
Make Canapés
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Turn on broiler.
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Mix all ingredients and—if this is 1959—put into scallop shells.
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Run under broiler until brown and shiny, and serve with tiny cocktail forks. If you are less retro, put on any sturdy cracker or black bread.
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Run under broiler. Invariably devoured.
Make Capers
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Rinse capers and soak in fresh water. After 1/2 hour, change water and soak for another 1/2 hour. Remove capers and pat very dry.
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Heat oil and fry capers in 2 batches, until quite crisp and lightly browned, about 30 seconds each.
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Drain on paper towels and serve immediately.
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Garnish the above or just serve in a bowl.
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