Getting Crabby

This recipe for crab salad on brioche makes any picnic festive. My advice is to assemble the sandwich just before you serve it to prevent the brioche from getting soggy.

SERVINGS: 4

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

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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