Chef Vitaly Paley/Paley’s Place
Ingredients:
1 pound Oregon Dungeness crab meat
Black truffle (as much as you can afford) chopped & sliced
1 apple thinly sliced
A few drops of tobasco
¼ cup chopped red onion
¼ cup chopped parsley
Squeeze of ½ lime
½ cup mayonnaise
8 thick slices of brioche, or hearty white bread
8 teaspoons of truffle butter
8 slices of gruyere cheese
½ cup butter
Method:
Preheat oven to 400°F.
In a bowl, mix crab meat with chopped truffle, sliced apple, tobasco, chopped onion, parsley & lime. Add mayonnaise & incorporate well. Brush bread with truffle butter on both sides. Spread crab mixture on top of the bread. Top with a few slices of truffle and place cheese on top. Melt butter on the griddle or in a sauté pan. Add sandwiches and brown the bread on the bottom side. Transfer to a baking sheet & bake until warmed through and the cheese has melted. Serve immediately.