Crab bruschetta with cucumber chile mignonette recipe

Ingredients

• 1 cup diced English cucumber
• 1 small shallot, finely diced, about 2 tablespoons
• 1 small fresno chile pepper, seeded and finely chopped, about 2 teaspoons
• ¼ cup white wine vinegar
• Pinch of sugar
• Kosher salt

• 8 ounces lump crabmeat, picked through for shells
• 2 tablespoons chopped fresh mint
• 12 slices lightly toasted baguette

To make the Cucumber Chile Mignonette
1. In a medium bowl, stir together the cucumber, shallot, and chile pepper. Stir in the vinegar and season with a pinch of sugar and a little salt. Refrigerate until well chilled, about 30 minutes.
To make the Crab
2. When ready to serve, place the crabmeat in a medium bowl. Drizzle with about three quarters of the mignonette, add the mint, and toss. Arrange the baguette slices on a serving tray and top with the crab. Drizzle the remaining mignonette on top of each bruschetta.