CRABMEAT CROSTINI

Makes 20 pieces.

Note: The small crostini pictured here work well for appetizers for a party. But for a meal, create larger crostini to suit the occasion. If you can’t find brioche, use any thick-cut bread. From “The Chef Next Door,” by Amanda Freitag.

• 1 brioche loaf, cut into 2-in. rounds, triangles, or squares with a biscuit or cookie cutter or a serrated knife (see Note)

• 6 tbsp. (3/4 stick) unsalted butter

• 1 tbsp. Old Bay seasoning

• 1 lb. jumbo lump crabmeat, picked through for shells

• 2 tbsp. small-diced celery

• 1 bunch fresh chives minced

• 1/3 c. Mustard Vinaigrette (see recipe)

• Fresh chervil sprigs, for garnish

Directions

To make the crostini: Preheat oven to 350 degrees. Place brioche rounds on a baking sheet.

In a small saucepan over low heat, melt the butter with the Old Bay seasoning.

Generously brush the seasoned melted butter onto each brioche round and toast in the oven until just lightly golden, which will take only a couple of minutes, so watch carefully. Remove and set aside to cool.

To make the crab salad: In a large bowl combine the crabmeat, celery and chives. Add the vinaigrette and gently combine with your hands or a spoon, taking care not to break up the chunks of crabmeat, until all the ingredients are well dressed. Refrigerate.

Just before serving, top the brioche rounds with the chilled crabmeat salad, garnish each with a sprig of chervil and serve.

MUSTARD VINAIGRETTE

Makes 1 1/2 cups.

Note: You will have extra vinaigrette, if using for the crab. Use it as a salad dressing or to dress up grilled chicken or drizzle over vegetables. From “The Chef Next Door,” by Amanda Freitag.

• 1/4 c. Dijon mustard

• 1/2 c. fresh lemon juice

• 1 tsp. dry mustard

• 1/4 tsp. kosher salt

• 1 c. extra-virgin olive oil

Directions

Combine mustard, lemon juice, dry mustard and salt. Stream in oil, whisking vigorously to emulsify. Check the seasoning and adjust as necessary.