Creamy Crab Canapes with Lemon and Caviar

1. 1

   Preheat the oven to 350.

2. 2

   Using a 1 1/2-inch round biscuit cutter, cut out 4 rounds from each brioche slice.

3. 3

   Butter both sides of the rounds.

4. 4

   Set them on a baking sheet and bake for about 15 minutes, or until golden and crisp.

5. 5

   In a medium bowl, combine the crabmeat with the chopped chives, shallot, lemon zest and salt.

6. 6

   Whip the cream until firm.

7. 7

   Gently fold the cream into the crab.

8. 8

   Spoon the crab mixture onto the croutons.

9. 9

   Garnish with the caviar and 1-inch chive pieces and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.