|A far nicer photograph from Food and Wine|
When I came across this recipe in February’s Food and Wine, I tried to resist it. With its glorious crabmeat peeking out from layers and layers of French bread and creamy egg-y custard, I though it would be far too rich, far too full of carbohydrates and just far too all the way around. But then when I pointed it out to Andrew, he too had glommed onto the irresistibility of the dish. So I made it. And I am so glad I did! It is not heavy at all. Its richness comes from the crab and not the custard. Lemon juice lightens the whole dish and I confess to cutting back on the butter and using a delicious whole wheat baguette to cushion the carb count. It was simply delicious served with a green salad. There were leftovers, which I brought to a friend and disappointed Andrew who was looking forward to another delicious go at it. And where did this delicious concoction come from?