1/2 European cucumberpeeled, 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
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.