Appetizer's

CAVIAR AND SMOKED SALMON ON TOASTED BRIOCHE CUBES

• five 3/4-inch-thick slices brioche loaf or
  challah
  
• 1/2 pound thinly sliced smoked salmon
• 5 tablespoons unsalted butter
• about 2.5 ounces caviar
• 1/3 cup crème fraîche or sour cream

Cut bread slices into about thirty 1-inch cubes.
Cut salmon lengthwise into 1/2-inch-wide strips
and crosswise into 4-inch-long pieces. In a large
non-stick skillet heat 3 tablespoons butter over
moderate heat until foam subsides and brown half
of cubes on 2 opposite sides until golden, about
2 minutes, transferring to a platter. Brown
remaining cubes in same manner.
Top each cube decoratively with salmon, caviar,
and crème fraîche or sour cream.

Makes about 30 hors d'oeuvres.

CAYENNE-SPIKED CRAB CAKES

From coast to coast, diners in the eighties
showed an insatiable appetite for crab cakes.
Some chefs deep-fried them; others spiced them
with Old Bay Seasoning. But the best crab cakes,
like the ones here, let the sweet flavor of the
crab predominate.

• 1/4 cup minced celery
• 1/4 cup minced green onion
• 1/4 cup mayonnaise
• 1 large egg
• 1 tablespoon dry mustard
• 1/4 teaspoon salt
• Generous pinch of cayenne pepper
• 1 pound fresh crabmeat
• 2 3/4 cups (about) fresh breadcrumbs made
  from
  
• crustless French bread

• 2 tablespoons (1/4 stick) butter
• 2 tablespoons olive oil
• Lemon wedges

Mix first 7 ingredients in medium bowl. Mix in
crab. Mix in enough breadcrumbs (about 2 cups)
to form mixture that barely holds together.
Spread remaining breadcrumbs on baking sheet.
Shape crab mixture into eight 3/4-inch-thick
patties. Coat crab cakes with remaining
breadcrumbs, pressing to adhere. Cover with
plastic wrap and refrigerate at least 1 hour.
(Can be prepared 4 hours ahead; keep
refrigerated.)
Melt 1 tablespoon butter with 1 tablespoon oil
in large nonstick skillet over medium-high heat.
Add 4 crab cakes; reduce heat to medium and cook
until brown, about 4 minutes per side. Wipe
skillet clean. Repeat with remaining butter, oil
and crab cakes. Transfer crab cakes to plates.
Serve crab cakes immediately with lemon wedges.

Makes 8 appetizer or 4 main-course servings.