Brioche-Crab Melts Recipe

Name: Brioche-Crab Melts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the broiler.
2
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.
3
Broil the rolls 6 inches from the heat, until toasted.
4
Reduce the oven temperature to 400u00b0F degrees.
5
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.
6
Set the top halves of the rolls aside.
7
Top the bottoms with the crab salad and sprinkle with the Gruyere.
8
Bake in the upper third of the oven until the cheese is melted.
9
Close the crab melts and serve.

1404

kcal

Calories

151

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Brioche-Crab Melts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brioche-Crab Melts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions