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