Brioche Crab Melts

Name: Brioche Crab Melts
Ingredients: 8 small, round brioche or buttery dinner rolls, split crosswise; 6 tablespoons truffle butter or unsalted butter, softened (see Note); 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 applequartered lengthwise, cored and thinly sliced crosswise; Several dashes of hot sauce; Salt and freshly ground pepper; 1 pound lump crabmeat, picked over; 1 1/2 cups shredded Gruyere cheese

11 ingredients

10 steps

Ingredients

8 small, round brioche or buttery dinner rolls, split crosswise
6 tablespoons truffle butter or unsalted butter, softened (see Note)
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 applequartered lengthwise, cored and thinly sliced crosswise
Several dashes of hot sauce
Salt and freshly ground pepper
1 pound lump crabmeat, picked over
1 1/2 cups shredded Gruyere cheese

Directions

1

Preheat the broiler.
2

Spread the cut sides of the brioche with the 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.
5

In a large bowl, mix the mayonnaise, red onion, parsley, lime juice, apple and hot sauce and season with salt and pepper.
6

Fold in the crabmeat.
7

Set the top halves of the rolls aside.
8

Top the bottoms with the crab salad and sprinkle with the Gruyere.
9

Bake in the upper third of the oven until the cheese is melted.
10

Close the crab melts and serve.