FOOD+STYLING by Paul Lowe | PHOTOGRAPHY by Kristin Gladney
Use a cookie cutter or the rim of a glass to make small, bite-sized rounds of bread. Heat oil in a pan and fry until golden on each side. Let them sit on paper towel. Mix crab, mayonnaise, lemon juice, and chili in a bowl. Season with salt and some white pepper. Place the toasted brioche on a platter and top with the crab mix. Finish off each round with some microgreens.