Creamy Crab Canapes With Lemon and Caviar

Course : Seafoods
Serves: 8
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8 slices brioche -- 1/4 inch thick
2 tablespoons butter -- unsalted
1/2 pound crabmeat -- picked clean
1 tablespoon chives -- chopped
1 teaspoon shallot -- minced
1 teaspoon lemon zest -- finely grated
1 dash salt
1/2 cup heavy cream
2 ounces caviar

Preparation / Directions:

Preheat the oven to 350F. Using a 1 1/2" round biscuit cutter, cut out 4 rounds from each brioche slice. Butter both sides of the rounds. Set them on a baking sheet and bake for about 15 minutes, or until golden and crisp. In a medium bowl, combine the crabmeat with the chopped chives, shallot, lemon zest and salt. Whip the cream until firm. Gently fold the cream into the crab. Spoon the crab mixture onto the croutons. Garnish with with caviar and 1 inch chive pieces and serve immediately.


Nutritional Information:

120 Calories (kcal); 10g Total Fat; (73% calories from fat); 7g Protein; 1g Carbohydrate; 92mg Cholesterol; 241mg Sodium

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