Crab Salad Canapes

Ingredients

• 1 orange bell pepper
• 4 tablespoons unsalted butter, room temperature
• 2 teaspoons whole-grain mustard
• 2 teaspoons Dijon mustard
• 1/2 baguette or ficelle, cut into 1/4-inch-thick pieces
• 1/4 pound jumbo lump crabmeat, picked clean
• 1/2 celery stalk, strings removed, cut into 1/8-inch-thick slices
• 1/2 small carrot, peeled and cut into 1/2-inch-long matchsticks
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• Salt and freshly ground black pepper, to taste
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon white-wine vinegar
• 1 tablespoon fresh marjoram leaves, for garnish

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