Oregon Hot Crab and Cheddar Sandwich |
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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 4 |
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In 'American Home Cooking' by Cheryl & Bill Jamison Ingredients:
2 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
1/2 teaspoon dry mustard |
cayenne pepper, a pinch |
3/4 cup whole milk |
1/4 cup half-and-half |
1/2 teaspoon worcestershire sauce |
6 ounces sharp cheddar cheese, grated (1 1/2 c.) |
salt |
2 tablespoons mayonnaise |
1 teaspoon worcestershire sauce |
1/4 teaspoon dry mustard |
12 ounces cooked crabmeat, picked over |
4 large slice sourdough bread, crusts trimmed, toasted |
1 1/2 tablespoons minced green olives (optional) |
Directions:
1. Warm the butter in a heavy saucepan over medium heat.
2. When melted, sprinkle in the flour, dry mustard, and cayenne; whisk to combine.
3. Pour in the milk, half-and-half, and Worcestershire sauce in a slow, steady stream, continuing to whisk as the mixture thickens.
4. Bring to a simmer, decrease heat to low, and continue cooking for about 3 minutes to eliminate the flour's pasty taste.
5. Stir in the cheese, mixing until melted evenly, and salt to taste.
6. Remove the sauce immediately from the heat and keep warm.
7. In a bowl, stir together the mayonnaise, Worcestershire sauce, and mustard.
8. Gently combine the crab with the mayonnaise mixture.
9. Heat the broiler.
10. Arrange the bread slices on 4 heatproof plates.
11. Spoon the crab mixture equally over the toast.
12. Ladle the cheese sauce over the crab, letting some of it pool around the edges of the plate.
13. Scatter olives over the cheese sauce if you wish.
14. Place the plates under the broiler, in batches if necessary, and heat for 1-2 minutes, until the sandwiches are heated through and the cheese is bubbly.
15. Serve the open-face sandwiches immediately.
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