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.

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  • Servings: 4

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  • 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

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