Brioche-Crab Melts

Ingredients

• 8 small round brioche bread or 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

Directions

1. 1

   Preheat the broiler.

2. 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. 3

   Broil the rolls 6 inches from the heat, until toasted.

4. 4

   Reduce the oven temperature to 400°F degrees.

5. 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. 6

   Set the top halves of the rolls aside.

7. 7

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

8. 8

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

9. 9

   Close the crab melts and serve.