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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.

  1. 1/4 cup crème fraîche
  2. 2 teaspoons red wine vinegar
  3. 1 teaspoon sherry vinegar
  4. 2 teaspoons finely chopped cilantro
  5. 2 teaspoons finely chopped chervil
  6. Salt and freshly ground pepper
  7. 1 pound lump crabmeat, picked over
  8. 1/2 European cucumber—peeled, halved, seeded and finely chopped
  9. 1/4 cup finely diced red bell pepper
  10. 1 bunch watercress, tough stems discarded, dried well
  11. 8 thick slices brioche
  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.
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