crab toasts

(adapted from Gabrielle Hamilton)

Ingredients:

½ cup unsalted butter (1 stick)

½ cup mayonnaise (Dukes or Hellmann’s)

1 teaspoon fresh lemon juice

12 ounces crab meat, picked over

Pinch of kosher salt
4 teaspoons extra-virgin olive oil

2 teaspoons finely minced chives, more for serving

1 teaspoon crème fraîche or heavy cream

4 to 6 slices rustic bread, toasted on both sides

Directions:

In a small sauce pot, brown the butter over medium heat, swirling the pot, until

the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a glass measuring cup, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot. Let cool to room temperature.

In a small bowl place the mayonnaise. Whisk in the room temperature brown a little at a time until completely incorporated. Season with salt if needed. Set aside.
For the crab salad, gently and quickly mix the crab meat, olive oil, chives, crème fraîche (or heavy cream) and teaspoon lemon juice together in a bowl. Season to taste with salt.
Schmear each piece of toasted bread generously with the brown butter mayonnaise evenly.

Divide the crab mixture among the slices, piling it evenly on top. Sprinkle with chives and serve immediately.

Serves 4