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