Peeky Toe Crab Napoleon

• 2 tablespoons creme fraiche
• 2 tablespoons finely diced red pepper
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon finely grated lime zest
• Salt and freshly ground pepper
• 10 ounces lump crabmeat, picked over
• 1 medium Hass avocado, diced
• 2 teaspoons extra-virgin olive oil, plus more for drizzling
• 1 teaspoon fresh lemon juice
• 12 whole plain bagel chips
• 1/2 small European cucumber, halved and thinly sliced
• 12 grape tomatoes, halved
• 1 teaspoon aged balsamic vinegar
• 4 chervil sprigs, for garnish

1. In a medium bowl, combine the creme fraiche with the red pepper, mustard and lime zest.
2. Season with salt and pepper, then gently fold in the crabmeat.
3. In a small bowl, toss the avocado with the olive oil and lemon juice.
4. Place 1 bagel chip on each of 4 plates.
5. Spoon half of the crab onto the 4 bagel chips.
6. Top each with another bagel chip, the remaining crab and a final chip.
7. Arrange the cucumber slices, avocado and grape tomatoes on top.
8. Drizzle olive oil and the balsamic vinegar on the plates, top with a chervil sprig and serve.

creme fraiche, red pepper, mustard, lime zest, salt, lump crabmeat, avocado, extravirgin olive oil, lemon juice, bagel chips, european cucumber, grape tomatoes, aged balsamic vinegar, chervil sprigs

Taken from www.foodandwine.com/recipes/peeky-toe-crab-napoleon-sandro-gamba (may not work)