Recipes Crab Salad on Brioche Be the first to rate & review! 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 Print Rate It Share Share Tweet Pin Email 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. Rate it Print