Recipes

Crab Salad on Brioche

Name: Crab Salad on Brioche
Ingredients: 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 cucumber—peeled, 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

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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. More Amazing Seafood Recipes

By Craig Shelton

Updated on March 28, 2015

Yield:

4

Ingredients

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 cucumber—peeled, 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

Directions

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.