Monday, April 26, 2010

Southern Style Crab Grilled Cheese Melt

OK, this was probably one of the best grilled cheeses I have ever had. It was a little more involved than your regular plain ole' grilled cheese, but it was well worth it. Neil had to take a to-go plate and he called me when he finished it saying "that was awesome" and "man, that was good!" Amy was over for dinner that night and said it was "delicious!" It made me feel like I made a winner! So, without further ado...the Crab Grilled Cheese Melt.


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


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:

Anonymous said...

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?