Peeky Toe Crab Napoleon

  • Servings: 4

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  • 2 tablespoons crème fraîche
  • 2 tablespoons finely diced red pepper
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon finely grated lime zest
  • Salt and freshly ground pepper
  • 10 ounces lump crabmeat, picked over
  • 1 medium Hass avocado, diced
  • 2 teaspoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon fresh lemon juice
  • 12 whole plain bagel chips
  • 1/2 small European cucumber, halved and thinly sliced
  • 12 grape tomatoes, halved
  • 1 teaspoon aged balsamic vinegar
  • 4 chervil sprigs, for garnish

How to make this recipe

  1. In a medium bowl, combine the crème fraîche with the red pepper, mustard and lime zest. Season with salt and pepper, then gently fold in the crabmeat. In a small bowl, toss the avocado with the olive oil and lemon juice.

  2. Place 1 bagel chip on each of 4 plates. Spoon half of the crab onto the 4 bagel chips. Top each with another bagel chip, the remaining crab and a final chip. Arrange the cucumber slices, avocado and grape tomatoes on top. Drizzle olive oil and the balsamic vinegar on the plates, top with a chervil sprig and serve.

Contributed By Photo © Richard Gerhard Jung Published July 2001

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