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30-Minute Hors d'Oeuvres

Slide 10 of 13

Brioche Crab Melts

Vitaly Paley, the 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 Gruyère cheese easily snagged him a first-place prize.

Plus: More Appetizer Recipes and Tips

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