All-Crustacean Canapés, Garnished with Deep-Fried Capers


  • 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)
  • Enough paprika so it doesnt 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

  • The Capers:
    • 1/4 cup large salt-packed capers
    • 1 1/2 cups vegetable oil


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