Peekytoe Crab Crostini, Fennel Mayonnaise, Radish and Nasturtium Vinaigrette

Adapted by
April 2013
Yield: 4 Servings


Nasturtium Vinaigrette
2 cups finely minced red onion
2 tablespoons kosher salt
2 teaspoons sugar
3 cups champagne vinegar
1 cup finely minced nasturtium petals, stamens removed
1 cup spicy extra virgin olive oil
Fennel Mayonnaise
6 egg yolks
6 ounces lemon juice
2 ounces Dijon mustard
2 ounces ground fennel seed toasted
1 tablespoon kosher salt
1 quart grapeseed oil
Crab Salad
1 pound cleaned crab meat
To Assemble and Serve
2 slices sourdough bread cut in half
English Breakfast radishes
chive blossoms
fennel fronds
nasturtium petals
Maldon sea salt


For the Nasturtium Vinaigrette:

In a bowl, combine onion, salt, sugar, Champagne vinegar, and nasturtiums. Macerate in the refrigerator overnight. The next day, whisk in olive oil to emulsify.

For the Fennel Mayonnaise:

In a food processor, blend together egg yolks, lemon juice, Dijon mustard, fennel, and salt. Slowly drizzle in grapeseed oil until combined and emulsified.

For the Crab Salad:

Gently mix crab meat with 4 ounces Fennel Mayonnaise.

To Assemble and Serve:

Prepare a wood-fired grill. Drizzle sourdough with olive oil and grill. Place warm toast on a plate, and top each piece with 2 ounces Crab Salad. Dress each crostini with Nasturtium Vinaigrette. Garnish with radishes, chive blossoms, fennel fronds, and nasturtium petals. Finish with light sprinkle of Maldon sea salt, and a drizzle of olive oil.