Ingredients:
6 oz can crabmeat, well drained
1/3 cup finely diced Hungarian pepper (I used banana peppers)
2 green onions (tops only), minced
1 stalk celery, finely diced
3 Tbsp mayonnaise
1 tsp pepper vinegar
1/4 tsp black pepper
4 thick slices light-textured, grainy bread
Butter for spreading
Paprika for dusting
6 oz shredded sharp cheddar cheese
PREPARATION:
Combine the first seven ingredients (crabmeat to black pepper) in a bowl.
Toast the bread lightly on both sides. Heat a skillet or griddle over medium-low heat.
Generously spread two slices of bread with butter, dust generously with paprika, and place them butter side down in the pan. Distribute 1/4 of the cheese on each of the two slices. Spread half the crab salad on each; top with remaining cheese. Butter and sprinkle paprika on the remaining bread and place on top. Press down very gently, if necessary.
Cook sandwich until bottom is crisp; turn over carefully and cook until other side is crisp. Cut with a serrated or very sharp knife, taking care not to press out the filling. Serve with bread & butter pickles. Makes 2 sandwiches.
1 comment:
Wow! With compliments like that you need to make this all the time. How long did it take you? And did you have all of those ingredients on hand?
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