1 lb Crab meat
– picked over to remove – shells and cartilage 1/2 c Mayonnaise
1/2 c Finely chopped radishes
2 tb Finely chopped fresh parsley
2 tb Finely chopped onion
-or scallions 2 tb Drained capers
– (finely chopped) 1 tb Lemon juice
1/2 ts Salt
1/8 ts Freshly ground black pepper
IN A LARGE BOWL, combine all of the ingredients. Refrigerate until serving time. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK