Crab and Avocado Grilled Cheese on Sourdough

Name: Crab and Avocado Grilled Cheese on Sourdough
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 larges avocado, sliced thin; 2 Tbsps softened butter, divided; 2 servings Ground white pepper; 113 grams Swiss, gruyère, fontina, or jack cheese, sliced thin; 227 grams shelled cooked crab or canned lump crab; 2 Tbsps mayonnaise; 2 slices very thin slices red onion, rinsed, dried, and separated into rings; 4 slices sourdough French bread

You can never have too many main course recipes, so give Crab and Avocado Grilled Cheese on Sourdough a try. This recipe serves 2. One serving contains 958 calories, 51g of protein, and 49g of fat. This recipe covers 42% of your daily requirements of vitamins and minerals. If you have onion, butter, sourdough bread, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Spread bread slices with mayonnaise and sprinkle with white pepper.

Ingredients you will need

White Pepper

Mayonnaise

Spread

Bread

Layer 2 slices with crab, avocado, onion, and cheese. Set remaining bread slices on top and spread each with 1 tsp. butter.

Ingredients you will need

Avocado

Butter

Cheese

Spread

Bread

Onion

Crab

Melt remaining 2 tsp. butter in a large nonstick frying pan over medium heat. Put sandwiches in pan, unbuttered side down, and cook, turning once, until golden brown and cheese is melted, about 6 minutes total.

Ingredients you will need

Butter

Cheese

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

1larges

avocado, sliced thin 2Tbsps

softened butter, divided 2servings

Ground white pepper 113grams

Swiss, gruyère, fontina, or jack cheese, sliced thin 227grams

shelled cooked crab or canned lump crab 2Tbsps

mayonnaise 2slices

very thin slices red onion, rinsed, dried, and separated into rings 4slices

sourdough French bread

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.

Antica Chardonnay (Mountain Select)

The 2017 Chardonnay is vibrant and rich with enticing aromas that lead to a firm core of pear, apple and apricot flavors shaded by lightly-spiced oak. On the palate, the wine offers layer upon layer of lingering flavors. The wine highlights varietal purity with elegance and freshness on the palate.The Chardonnay was picked from 4 to 31-year-old vinesfrom select portions of nine vineyard blocks, which areplanted at an elevation of 1,413-1,494 feet. This year’s selection comprised of 10 Chardonnay clones—nine Burgundian and the acclaimed Heritage Weimer Selection—that together create the complexity in aromatics andflavors we seek for our Mountain Select Chardonnay.