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
How to Make It
Step
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.
