Salatada

Crab salad on brioche toast

Indulge in the irresistible flavors of succulent crab paired with crisp salad on a toasted brioche. A delightful fusion of seafood and fresh greens.

Ingredients:

450g 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
2 fennel bulbs, 1 finely diced, 1 sliced as thinly as possible, green fronds included
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

Mix the crab, mayonnaise, wasabi, most of the chopped apples, all the fennel (including the green parts), the radishes, juice and grated peel of 1 Meyer lemon, and salt in a big bowl. Refrigerate the mixture until you are ready to serve.
Combine the rest of the chopped apples with the remaining lemon juice and zest in a smaller bowl. Season with salt, if desired, and keep aside for decorating purposes.
For the toast: Trim the edges of the brioche and slice it into 3/4-inch thick pieces. Pile the slices together and cut them into 1 1/2-inch squares. Alternatively, you may use a cookie cutter to create circles or other preferred small shapes. You should end up with approximately 48 pieces.
In batches, melt some butter in a large skillet over medium heat. Cook the brioche in batches until they turn golden brown, flipping and adding more butter as needed. Repeat the process with the rest of the butter and brioche. The toasts can be prepared up to 48 hours beforehand and stored in a sealed container at room temperature.
To serve, place around a tablespoon of crab mixture on each brioche toast and garnish with the chopped lemon-infused apples.

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