2000s Recipes + Menus

All-Crustacean Canapés

Garnished with Deep-Fried Capers

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

  • Turn on broiler.
  • Mix all ingredients and—if this is 1959—put into scallop shells.
  • 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.
  • Run under broiler. Invariably devoured.

Make Capers

  • 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.
  • Heat oil and fry capers in 2 batches, until quite crisp and lightly browned, about 30 seconds each.
  • Drain on paper towels and serve immediately.
  • Garnish the above or just serve in a bowl.
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