Recipe by Manami
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.
- 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
Directions See How It's Made
- 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.