Instructions: Marinated Crab:
In a medium-sized bowl, toss together the first six ingredients. Mound 1 tablespoon of the crab salad onto a warm Garlic Crouton and place on each salad plate.

Garnish with a small sprig of the fennel top and a small dollop of the Roasted Red Pepper Sauce. Serve immediately.

YIELD: 6 TO 8 SERVINGS

Garlic Croutons:
Preheat oven to 450 F. Peel off the loose papery covering on the outside of each garlic head and cut 1/4 inch off the top to expose the garlic cloves. In a
small bowl, immerse the garlic heads in the oil and let stand for about 10 minutes. Sprinkle with the salt and black pepper.

Place the garlic mixture in a baking pan and roast for 20 to 30 minutes, or until the cloves are soft and the oil starts to caramelize. Remove the cloves from the heads.

In a blender, blend the garlic cloves with the oil on low speed until just combined. Adjust the seasonings. Spread the mixture on the bread rounds and bake at 450 F. until lightly browned. Keep warm.

Roasted Red Pepper Sauce:
Roast the bell pepper whole under the broiler until the skin is darkened.

Wrap in a wet paper towel for 5 to 10 minutes to steam the skin. Remove the skin.

In a food processor, puree the bell pepper. In a small saucepan, combine the wine, scallions, and garlic and reduce until approximately 1 tablespoon wine remains. Stir in the cream and reduce on medium heat until the mixture thickens. Add the salt and white and cayenne peppers. Add the cream mixture to the puree in the food processor and puree until well combined. Strain through a fine mesh sieve and set aside.

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