Crab Salad on Brioche Toast
- Crab Salad:
- 1 pound lump Dungeness crabmeat, picked over for cartilage
- 1/2 cup high quality mayonnaise
- 2 teaspoons wasabi paste
- 2 Pink Lady apples, cored, finely diced, divided
- 1 bunch Easter radishes, sliced as thinly as possible
- 2 Meyer lemons, zested and juiced
- Kosher salt
- 2 loaves brioche bread
- 1/4 cup (1/2 stick) unsalted butter
2 fennel bulbs, 1 finely diced, 1 sliced as thinly as possible, green fronds included
In a large bowl, combine the crab, mayonnaise, wasabi, 3/4 of the chopped apples, all of the fennel (including green tops), the radishes, juice and zest of 1 Meyer lemon, and salt, to taste. Cover and refrigerate until ready to serve.
Toast: Remove the crusts from the brioche and cut into 3/4-inch thick slices. Stack the slices and cut into 1 1/2-inch squares. Alternately, you could use a cookie cutter to make circles or other small shapes of your choice. You should have about 48 pieces when finished.
Working in batches, melt some of the butter in a large skillet over medium heat. Add the brioche, in batches, and toast until golden brown, turning over and adding more butter, if necessary. Repeat with remaining butter and brioche. Toasts can be made up to 48 hours in advance and stored in an airtight container at room temperature.
To serve, put a rounded tablespoon of crab salad on each brioche toast and top with a sprinkling of chopped lemon-marinated apples.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Sasha Perl-Raver, 2010
Recipe courtesy of Bobby Flay