Creamy Crab Canapés with Lemon and Caviar

Contributed by Grant Achatz

Salmon and whitefish caviar make good, inexpensive alternatives to extravagant osetra and sevruga.

Preheat the oven to 350°. Using a 1 1/2-inch round biscuit cutter, cut out 4 rounds from each brioche slice. Butter both sides of the rounds. Set them on a baking sheet and bake for about 15 minutes, or until golden and crisp.
In a medium bowl, combine the crabmeat with the chopped chives, shallot, lemon zest and salt. Whip the cream until firm. Gently fold the cream into the crab. Spoon the crab mixture onto the croutons. Garnish with the caviar and 1-inch chive pieces and serve immediately.

Make Ahead The croutons can be stored at room temperature in an airtight container for up to 3 days.

Suggested Pairing

Start a celebratory dinner with a glass of Champagne.