Grilled Crab and Cheddar Sandwich |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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From The Best Northwest Places Cookbook (Volume 1). Tokeland Hotel & Restaurant, Tokeland, Washington. Nothing showcases Northwest Dungeness crab better than simplicity. Here's a standout sandwich that needs nothing more than a crank of freshly ground black pepper. Ingredients:
3/4 lb crabmeat |
2 cups grated sharp cheddar cheese |
4 tablespoons mayonnaise (or more) |
8 slices sourdough bread |
3 tablespoons butter, melted, more if needed |
Directions:
1. PICK OVER the crabmeat to remove any bits of shell or cartilage.
2. COMBINE THE CRABMEAT and cheese in a large bowl and stir to mix. Add enough mayonnaise to hold the mixture together.
3. SPREAD THE CRAB MIXTURE on half of the bread slices and top with the remaining bread. Brush the tops with some of the melted butter. Heat a heavy skillet or griddle over medium heat. Add the sandwiches, buttered side down, and toast until browned, about 2 minutes. Brush the tops with more butter, turn the sandwiches, and continue toasting until the second side is browned and the cheese has melted, 2 to 3 minutes longer.
4. TRANSFER THE SANDWICHES to individual plates and serve, cut in half if desired.
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