Chef Recipes Made Easy
Bruce Sherman places crabs and pancetta on small rounds of brioche slathered with homemade remoulade (mayonnaise mixed with mustard, capers, cornichons and herbs). He then sprinkles them with bits of hard-boiled egg and dresses the plate with a caper-brown butter sauce. For a simpler version, prepare hefty soft-shell crab sandwiches by layering salty slices of pancetta, slabs of tomato and a remoulade made with store-bought mayonnaise. Skip the fancy plating, omitting the eggs and the butter sauce.