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