Crab Salad on Brioche Toast - lump

Method

• 2 fennel bulbs, 1 finely diced, 1 sliced as thinly as possible, green fronds included
• In a large bowl, combine the crab, mayonnaise, wasabi, 3/4 of the chopped apples, all of the fennel (including green tops), the radishes, juice and zest of 1 Meyer lemon, and salt, to taste.
• Cover and refrigerate until ready to serve.
• In a small bowl, combine the remaining chopped apples with remaining lemon juice and zest.
• Season with salt, to taste, and set aside for garnish.
• Toast: Remove the crusts from the brioche and cut into 3/4-inch thick slices.
• Stack the slices and cut into 1 1/2-inch squares.
• Alternately, you could use a cookie cutter to make circles or other small shapes of your choice.
• You should have about 48 pieces when finished.
• Working in batches, melt some of the butter in a large skillet over medium heat.
• Add the brioche, in batches, and toast until golden brown, turning over and adding more butter, if necessary.
• Repeat with remaining butter and brioche.
• Toasts can be made up to 48 hours in advance and stored in an airtight container at room temperature.
• To serve, put a rounded tablespoon of crab salad on each brioche toast and top with a sprinkling of chopped lemon-marinated apples.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
• The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.