Salmon and whitefish caviar make good, inexpensive alternatives to extravagant osetra and sevruga.
- Eight 1/4-inch slices of brioche or challah
- 2 tablespoons unsalted butter, melted
- 1/2 pound lump crabmeat, picked over
- 1 tablespoon chopped chives, plus 1-inch chive pieces for garnish
- 1 teaspoon minced shallots
- 1 teaspoon finely grated lemon zest
- Pinch of salt
- 1/2 cup heavy cream
- 2 ounces 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.
The croutons can be stored at room temperature in an airtight container for up to 3 days.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
59 calories; 3g total fat; 28mg cholesterol; 108mg sodium; 5g carbohydrates; 0g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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