Creamy Crab Canapes with Lemon and Caviar

Preheat the oven to 350 degrees F.

Using a 1 1/2 inch round biscuit cutter, cut out 4 rounds from each brioche slice. Butter both sides of the rounds. Set them on a baking sheet and bake for about 15 minutes, or until golden and crisp.

In a medium bowl, combine the crabmeat with the chopped chives, shallot, lemon zest and a pinch of salt. Whip the cream until firm. Gently fold the cream into the crab. Spoon the crab mixture onto the croutons. Garnish with the caviar and 1-inch chive pieces and serve immediately.

MAKE AHEAD:
The croutons can be stored at room temperature in an airtight container for up to 3 days.