Brioche-crab Melts

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 8 small round brioche bread or 8 small buttery dinner rolls, split crosswise
• 6 tablespoons unsalted butter, softened (truffle butter is what chef paley used but it was not feasible!)
• 1/2 cup mayonnaise
• 1/4 cup minced red onion
• 1/4 cup chopped flat leaf parsley
• 1 tablespoon fresh lime juice
• 1/2 granny smith apple, quartered lengthwise cored and thinly sliced crosswise
• 3 dashes hot sauce
• salt & freshly ground black pepper
• 1 lb lump crabmeat, picked over
• 1 1/2 cups shredded gruyere cheese

Recipe

• 1 preheat the broiler.
• 2 spread the cut sides of the brioche or dinner rolls with the unsalted butter (or truffle butter) and set on a baking sheet, cut sides up.
• 3 broil the rolls 6 inches from the heat, until toasted.
• 4 reduce the oven temperature to 400°f degrees.
• 5 in a large bowl, mix the mayonnaise, red onion, parsley, lime juice, apple and hot sauce and season with salt and pepper; fold in the crabmeat.
• 6 set the top halves of the rolls aside.
• 7 top the bottoms with the crab salad and sprinkle with the gruyere.
• 8 bake in the upper third of the oven until the cheese is melted.
• 9 close the crab melts and serve.