Crab Salad on Brioche

This seafood sandwich from Craig Shelton of The Ryland Inn in Whitehouse, New Jersey, is best eaten at the beginning of a car trip before the bread gets soggy.

Slideshow: More Amazing Seafood Recipes

  • Servings: 4

Related Video

More Videos
How to Poach Eggs in a Strainer

Ingredients

  • 1/4 cup crème fraîche
  • 2 teaspoons red wine vinegar
  • 1 teaspoon sherry vinegar
  • 2 teaspoons finely chopped cilantro
  • 2 teaspoons finely chopped chervil
  • Salt and freshly ground pepper
  • 1 pound lump crabmeat, picked over
  • 1/2 European cucumber—peeled, halved, seeded and finely chopped
  • 1/4 cup finely diced red bell pepper
  • 1 bunch watercress, tough stems discarded, dried well
  • 8 thick slices brioche

How to make this recipe

  1. In a bowl, combine the crème fraîche, red wine vinegar, sherry vinegar, cilantro, chervil and a large pinch of salt and pepper. Fold in the crab, cucumber and bell pepper. Mound the crab salad and watercress on the brioche and serve.

Contributed By Published May 1999





479266 recipes/crab-salad-on-brioche 2013-12-06T23:21:07+00:00 Craig Shelton spring|summer|fathers-day|game-day|graduation-party|mothers-day|american|salads|sandwiches|4|basic-easy|no-cook|weeknight-dinner|lunch may-1999,craig shelton,the ryland inn,crab salad,picnic salad,seafood recipe,crab sandwich recipes,crab-salad-on-brioche 479266
Close

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement