All-Crustacean Canapés, Garnished With Deep-Fried Capers
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Turn on broiler
2
Mix all ingredients and—if this is 1959—put into scallop shells
3
Run under broiler until brown and shiny, and serve with tiny cocktail forks
4
If you are less retro, put on any sturdy cracker or black bread
5
Run under broiler
6
Invariably devoured
7
Turn on broiler
8
Mix all ingredients and—if this is 1959—put into scallop shells
9
Run under broiler until brown and shiny, and serve with tiny cocktail forks
10
If you are less retro, put on any sturdy cracker or black bread
11
Run under broiler
12
Invariably devoured
13
The capers: Rinse capers and soak in fresh water
14
After 1/2 hour, change water and soak for another 1/2 hour
15
Remove capers and pat very dry
16
Heat oil and fry capers in 2 batches, until quite crisp and lightly browned, about 30 seconds each
17
Drain on paper towels and serve immediately
18
Garnish the above or just serve in a bowl
19
Rinse capers and soak in fresh water
20
After 1/2 hour, change water and soak for another 1/2 hour
21
Remove capers and pat very dry
22
Heat oil and fry capers in 2 batches, until quite crisp and lightly browned, about 30 seconds each
23
Drain on paper towels and serve immediately
24
Garnish the above or just serve in a bowl