Brioche Crab Melts Recipes

BRIOCHE-CRAB MELTS

Brioche-Crab Melts image

Recipe by Vitaly Paley, published in F&W magazine, February 2006 edition. Chef Paley, chef and owner of Paley's Place, created this deliciously indulgent version of the classic tuna melt while competing in a cook-off sponsored by the Oregon Dungeness Crab Commission. Pairing moist chunks of crab with brioche, truffle butter and nutty Gruyere cheese easily snagged him a first-place prize.;) The crab salad can be refrigerated overnight!! From Winemakers On Board: Oregon Pinto Noir and Snowboarding.

Provided by Manami

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

Preheat the broiler.
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.
Broil the rolls 6 inches from the heat, until toasted.
Reduce the oven temperature to 400°F degrees.
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 Gruyere.
Bake in the upper third of the oven until the cheese is melted.
Close the crab melts and serve.

Nutrition Facts : Calories 287.3, Fat 20.8, SaturatedFat 10.1, Cholesterol 92, Sodium 389.6, Carbohydrate 6.1, Fiber 0.3, Sugar 2.2, Protein 19

CRAB MELTS

Crab Melts image

These special open-faced sandwiches from Donna Bennett of Washougal, Washington have wonderful crab and cheese flavor. "This recipe closely resembles a dish my husband and I enjoyed at a favorite restaurant several years ago," Donna writes.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
3 tablespoons mayonnaise
5 teaspoons minced celery
1 tablespoon minced green onion
2 English muffins, split
4 slices tomato
4 slices cheddar cheese (1/2 ounce each)
4 slices Monterey Jack cheese (1/2 ounce each)
Paprika

Steps:

In a small bowl, combine the crab, mayonnaise, celery and onion. Place muffins on an ungreased baking sheet. , Broil 4-6 in. from the heat until toasted. Spread each muffin half with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly.

Nutrition Facts :

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