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Ingredients

• 8 small, round brioche or buttery dinner rolls, split crosswise
• 6 tablespoons truffle butter or unsalted butter, softened
• 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 applequartered lengthwise, cored and thinly sliced crosswise
• Several dashes of hot sauce
• Salt and freshly ground pepper
• 1 pound lump crabmeat, picked over
• 1 1/2 cups shredded Gruyre cheese

Description

Bakespace