Grilled Crab And Cheddar Sandwich

Name: Grilled Crab And Cheddar Sandwich
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 21
Cuisine: Global
Ingredients: 5 Tbsps melted butter; 473 milliliters cheddar cheese; 473 milliliters crabmeat (Surimi works too if you cant afford or get fresh crab); 2 green onions , minced; 4 Tbsps mayonnaise; 8 slices sourdough bread

Grilled Crab And Cheddar Sandwich is a pescatarian recipe with 21 servings. One serving contains 170 calories, 9g of protein, and 9g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. The Fourth Of July will be even more special with this recipe. If you have mayonnaise, sourdough bread, crabmeat, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 21 minutes.

Instructions

In a medium sized bowl place the crab or surimi and pick through to remove any bones or cartilage.Stir in the cheese, green onions and just enough mayonnaise to hold it all together.Spoon the crab on 4 slices of bread and top with remaining bread.

Ingredients you will need

Green Onions

Mayonnaise

Cheese

Bread

Crab

Equipment you will use

Bowl

Heat a griddle to medium-low heat.

Equipment you will use

Frying Pan

Brush tops of bread liberally with melted butter and place butter side down on hot griddle.Cook slowly until golden and crisp on the bottom, about 2-3 minutes.

Ingredients you will need

Butter

Bread

Equipment you will use

Frying Pan

Brush tops with melted butter and turn to cook the other side, again slowly until bread is browned, 2 minutes more.

Ingredients you will need

Butter

Bread

Cut in half and serve while still hot.

Equipment

Bowl

Frying Pan

Ingredients

Servings:

5Tbsps

melted butter 473milliliters

cheddar cheese 473milliliters

crabmeat (Surimi works too if you can't afford or get fresh crab)2

green onions , minced 4Tbsps

mayonnaise 8slices

sourdough bread

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing 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. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.