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  • 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 lump crabmeat, picked over
  • 1 1/2 cups shredded Gruyère 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°.
  • 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.
  • Set the top halves of the rolls aside.
  • Top the bottoms with the crab salad and sprinkle with the Gruyère.
  • Bake in the upper third of the oven until the cheese is melted.
  • Close the crab melts and serve.
  • MAKE AHEAD The crab salad can be refrigerated overnight.

Categories: Broil/Grill  Main Dish  Shellfish 
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