Ingredients
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 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
The Capers:
1/4 cup large salt-packed capers
1 1/2 cups vegetable oil
Preparation
Step 1
Turn on broiler.
Step 2
Mix all ingredients and—if this is 1959—put into scallop shells.
Step 3
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.
Step 4
Run under broiler. Invariably devoured.
The capers:
Step 5
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.
Step 6
Heat oil and fry capers in 2 batches, until quite crisp and lightly browned, about 30 seconds each.
Step 7
Drain on paper towels and serve immediately.
Step 8
Garnish the above or just serve in a bowl.
