Crab Salad on Brioche

• 1/4 cup creme fraiche
• 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 cucumberpeeled, 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

1. In a bowl, combine the creme fraiche, red wine vinegar, sherry vinegar, cilantro, chervil and a large pinch of salt and pepper.
2. Fold in the crab, cucumber and bell pepper.
3. Mound the crab salad and watercress on the brioche and serve.

creme fraiche, red wine vinegar, sherry vinegar, cilantro, chervil, salt, lump crabmeat, european, red bell pepper, well, brioche

Taken from www.foodandwine.com/recipes/crab-salad-on-brioche (may not work)