Pickled Crab with Apple-Shallot Relish

Sweet Dungeness crab is marinated in a quick dressing, topped with a crunchy apple-shallot mixture, and served on little slices of bread spread with mustardy mayo. Don’t forget to save the shells! They make a killer stock.

• 2 Dungeness crab clusters, thawed 
• 1 ½ tablespoons apple cider vinegar
• 1 teaspoon sugar
• 1 ½ tablespoons grainy mustard, divided
• Salt and freshly ground black pepper to taste
• ½ cup finely diced honeycrisp apple, with skin
• 2 tablespoons minced shallot
  1 teaspoon lemon juice
• ½ teaspoon finely grated lemon zest
• 1 tablespoon chopped dill
• ¼ cup mayonnaise
• 10 slices cocktail rye bread or lightly toasted baguette slices

Fill a medium pot with 2 inches of water and bring to a boil. Add crab, cover, and steam until thawed, about 5 minutes (crab is already cooked). Drain and let sit until cool enough to handle. Crack the shells and pick out the crabmeat (about 1 c). Tear crab into bite size pieces and transfer to a bowl. In a small bowl combine the vinegar, sugar, 1/2 tablespoon of the mustard, 1/2 teaspoon salt, and a pinch of pepper. Fold in the crabmeat and refrigerate for 30 minutes or up to 8 hours.

In a small bowl, combine apple, shallot, dill, and lemon juice and zest, and season with salt and pepper. In another small bowl, combine mayonnaise and remaining 1 tablespoon mustard.

Spread mayonnaise mixture onto bread and top with pickled crab. Top with relish and serve.

Note: Reserve the crab shells and steaming liquid separately for stock. Both freeze well for later use.

A dry cider fits the laid-back, easy appetizer energy of these tiny toasts. Bubbles bring a bit of acidity, which complements both the crab and the tart and tangy apple-shallot relish.

Combine any leftover crab and relish with a touch of mayonnaise and serve in lettuce cups for a light and refreshing lunch.

For a lower carb or gluten free alternative, swap cucumber or apple slices for the bread.

Add a dollop of créme fraîche for added richness.