This seafood sandwich from Craig Shelton of The Ryland Inn in Whitehouse, New Jersey, is best eaten at the beginning of a car trip before the bread gets soggy.
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1/4 cup crème fraîche
2 teaspoons red wine vinegar
1 teaspoon sherry vinegar
2 teaspoons finely chopped cilantro
2 teaspoons finely chopped chervil
Salt and freshly ground pepper
1 pound lump crabmeat, picked over
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
How to Make It
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.
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