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1
1. Preheat the oven to 450u00b0F.
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2
Remove and discard the tops from one bunch of radishes. Thinly slice the radishes; set aside.
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3
Remove the tops from the remaining 2 bunches of radishes and wash and dry them thoroughly. Halve the radishes and transfer to a bowl. Add the radish tops and drizzle with the oil. Season with salt and pepper, and toss to coat. Spread the halved radishes and greens out on a baking sheet and roast for 15 to 20 minutes, until the radishes are fork tender and blistered.
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4
While the radishes are roasting, make the dressing: In a medium saucepan over medium heat, melt the butter and cook until it darkens to a light-caramel brown and smells toasty, about 5 minutes. Be sure to remove from the heat before the butter starts to burn.
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5
In a food processor, combine the vinegar, oil, lemon juice, and mustard and process. With the motor running, slowly drizzle in the browned butter until the mixture is emulsified. Season to taste with salt and pepper.
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6
Combine the sliced fresh radishes, roasted radishes and their greens, crab meat, and garlic chives in a mixing bowl. Drizzle with the brown-butter vinaigrette and toss the mixture gently to coat. Season to taste with salt and pepper and serve.
