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1
2 fennel bulbs, 1 finely diced, 1 sliced as thinly as possible, green fronds included
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2
In a large bowl, combine the crab, mayonnaise, wasabi, 3/4 of the chopped apples, all of the fennel (including green tops), the radishes, juice and zest of 1 Meyer lemon, and salt, to taste.
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3
Cover and refrigerate until ready to serve.
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4
In a small bowl, combine the remaining chopped apples with remaining lemon juice and zest.
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5
Season with salt, to taste, and set aside for garnish.
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6
Toast: Remove the crusts from the brioche and cut into 3/4-inch thick slices.
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7
Stack the slices and cut into 1 1/2-inch squares.
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8
Alternately, you could use a cookie cutter to make circles or other small shapes of your choice.
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9
You should have about 48 pieces when finished.
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10
Working in batches, melt some of the butter in a large skillet over medium heat.
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11
Add the brioche, in batches, and toast until golden brown, turning over and adding more butter, if necessary.
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12
Repeat with remaining butter and brioche.
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13
Toasts can be made up to 48 hours in advance and stored in an airtight container at room temperature.
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14
To serve, put a rounded tablespoon of crab salad on each brioche toast and top with a sprinkling of chopped lemon-marinated apples.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
