Crab salad on brioche

Indulge in the flavorful combination of succulent crab meat atop a toasted brioche. A culinary delight that tantalizes your taste buds with each bite.

Ingredients:

• 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
• 450g 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

Instructions:

1. Mix together the crème fraîche, red wine vinegar, sherry vinegar, cilantro, chervil, a generous amount of salt, and pepper in a bowl. Add the crab, cucumber, and bell pepper and gently combine. Place the crab salad and watercress on top of the brioche and present.

Summary:

• Calories: 1461 kcal
• Fat: 34 g
• Protein: 117 g
• Carbs: 167 g
• Potassium: 2309 mg
• Magnesium: 282 mg