Crab Salad on Brioche
Ingredients
- 1/4 cup crème fraîche
- 2 teaspoons red wine vinegar
- 1 teaspoon sherry vinegar
- 2 teaspoons finely chopped cilantro
- 2 teaspoons finely chopped chervil
- Salt and freshly ground pepper
- 1 pound lump crabmeat, picked over
- 1/2 European cucumber—peeled, halved, seeded and finely chopped
- 1/4 cup finely diced red bell pepper
- 1 bunch watercress, tough stems discarded, dried well
- 8 thick slices brioche
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