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. More Recipes With Crab
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Recipe Summary
Ingredients
Directions
Make Ahead
The crab salad can be refrigerated overnight.
Notes
White and black truffle butters are available through Urbani Truffles at urbanitrufflesonline.com.