INGREDIENTS:
3 tbsps fresh lemon juice
¾ tsp coarse salt
¼ cup plus 1 tbsp creme fraiche
2 tbsps finely chopped shallot
1 tbsp minced chives
Freshly ground peppercorns, preferably pink
8 ounces lump crabmeat
4 leaves red-leaf lettuce
1 avocado, thinly sliced
8 slices brioche, toasted
DIRECTIONS:
1. Mix lemon juice, salt, creme fraiche, shallot, and chives. Season with pepper. Fold in crab. Cover, and refrigerate for 30 minutes. Divide lettuce, avocado, and crab among 4 bread slices. Sandwich with remaining slices.
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