Snow Crab, Fennel, & Chili Toast

Serves 4 – 6, as an appetizer

For The Snow Crab Salad

1/2 fennel bulb, thinly sliced on a mandolin 

1/2 red onion, thinly sliced on a mandolin 

1/2 small chili, finely diced 

1 tablespoon minced tarragon 

1 tablespoon minced chives, plus more for garnish

1 tablespoon olive oil 

3/4 cup New Brunswick Snow Crab 

2 tablespoons fresh dill leaves 

Small loaf bread, slathered with garlic butter and toasted until golden 

1 1/2 tablespoons prepared pickled mustard seeds

Juice of 1/2 lemon 

Sea salt and cracked black pepper, to taste 

Mayo

1 egg yolk 

1 tablespoon lemon juice 

1 teaspoon Dijon 

2 garlic cloves, minced 

1 cup neutral oil 

Sea salt, to taste 

First, make your mayo. Combine egg yolk, dijon, lemon juice, and garlic in a bowl and pulse with an immersion blender for about 30 seconds. With the blender running on low, slowly stream in the oil until beautifully emulsified. Add salt to taste.

In a bowl, combine the fennel, red onion, chili, herbs, olive oil, a good pinch of salt, about 2 tablespoons of the mayo, pickled mustard seeds, and mix well. Add the snow crab and toss to mix well. Pile the snow crab salad onto the toasted bread, garnish with dill and chive, a crack of black pepper, and a squeeze of lemon, and serve. Delicious!