Brioche Crab Melts Recipes

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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

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

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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