Caviar Recipe

10 very thin slices firm white sandwich bread
2 tablespoons unsalted butter,
melted 1/2 cup sour cream
100 g (3 1/2 oz) caviar (preferably Osetra)
Special equipment: A 2-inch crescent-moon cookie cutter
Preheat oven to 350°F. Brush bread with melted butter and cut out 40 moons. Arrange, buttered sides up, on a large baking sheet and bake in middle of oven until pale golden, about 10 minutes. Cool completely.
Serve toasts topped with sour cream and caviar.
Cooks’ note:
• Toasts may be made 1 day ahead and kept in an airtight container at room temperature.
Makes 40 hors d’oeuvres.

Cracked Crab with Caviar dipping Sauce

1/2 cup sour cream 1/3 cup mayonnaise 2 teaspoons fresh lemon juice Hot pepper sauce 2 ounces Beluga caviar. 2 cooked whole Dungeness crabs, legs and body separated, cracked Toasted sourdough bread. Whisk first 3 ingredients in medium bowl. Season to taste with hot pepper sauce. Fold in Beluga caviar. Divide sauce between 2 ramekins. Serve crabs with dipping sauce and toast. Makes 2 servings.