2 sheets feuille de brick 8 ounces (1 1/2 cups) fresh cooked crabmeat in large pieces 2 tablespoons chopped chives 1 ounce (2 tablespoons) osetra caviar, divided 4 butter lettuce leaves 4 snow-crab claws for garnish Chervil sprigs for garnish

Step 1 Heat the broiler with the oven rack 6 inches from heat. Cut each sheet of feuille de brick in half to make 4 semicircles.

Step 2 Divide the crabmeat into 4 equal portions and place the crabmeat in the middle of each feuille de brick. Top each with one-half tablespoon chives and one-half tablespoon caviar. Fold each side of the feuille de brick semicircles over the fillings, then roll up away from you.

Step 3Broil the rolls until crisp and slightly brown, about 40 seconds. Cut each roll in half.

Step 4To serve, place the lettuce leaves on a serving platter. Put 2 crab roll halves on top of each leaf and garnish with the crab claws and chervil sprigs. The rolls are eaten wrapped in the lettuce leaves.

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