INGREDIENTS
1/4 lb
Lump crabmeat, jumbo
1
Bell pepper, orange
1/2
Carrot, small
1/2
Celery stalk
1/4 tsp
Coriander, ground
1 tbsp
Marjoram, fresh leaves
2 tsp
Dijon mustard
2 tsp
Mustard, whole-grain
1
Salt and freshly ground black pepper
2 tsp
Olive oil, extra-virgin
1 tbsp
White-wine vinegar
1/2 tsp
Cumin, ground
4 tbsp
Butter, unsalted
1/2
Baguette or ficelle, cut into 1/4-inch-thick pieces