My F&W
quick save (...)

Crab Salad on Brioche

  • SERVINGS: 4
  • BASIC-EASY

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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.