Tuesday, August 26, 2008

Briochette Crab Melts

As far as the crab goes for this recipe, I think Jonah Crab is the most suitable. The sweet delicate flavor of the Jonah Crab meat pairs well with the granny smith apples.

  • 8 small round brioche or buttery dinner rolls, split crosswise
  • 6 tablespoons truffle butter or unsalted butter, softened
  • 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
  • Several dashes of hot sauce
  • Salt and freshly ground pepper
  • 1 pound Jonah crab meat, picked over
  • 1 1/2 cups shredded Gruyere cheese
Preheat the broiler. Spread the cut sides of the brioche with the truffle butter and set on a baking sheet, cut sides up. Broil the rolls 6 inches from the heat, until toasted. Reduce the oven temperature to 400 degrees F.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 crab meat.Set the top halves of the rolls aside. Top the bottoms with the crab salad and sprinkle with the Gruyere. Bake in the upper third of the oven until the cheese is melted. Close the crab melts and serve.

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