Jumbo Lump Crab Salad & Cheddar Grilled Cheese
Prep: 15 minutes
Cook/Bake: 15 minutes • Serves: 4
Crab Salad
1/4 cup mayonnaise
1 tablespoon minced celery
1 tablespoon minced red onion
2 teaspoons fresh lemon juice
1 teaspoon Old Bay® seasoning
8 ounces jumbo lump crabmeat, drained and picked through
Sandwiches
2 green onions, sliced lengthwise
2 tablespoons unsalted butter, softened
4 slices Texas toast
4 slices white Cheddar cheese
1.Prepare Crab Salad: Preheat oven to 350°. In medium bowl, stir 3 tablespoons breadcrumbs, mayonnaise, celery, onion, lemon juice and seasoning; gently fold in crabmeat, being careful not to break it up. Form crabmeat mixture into 2 patties; gently press patties into remaining 1 cup breadcrumbs.
2.In large oven-safe skillet, heat 2 teaspoons oil over medium heat; add patties and cook 4 minutes or until golden brown, carefully turning once halfway through cooking. Transfer skillet to oven; heat 2 minutes or until heated through.
3.Heat griddle or large skillet over medium heat. Coat green onions with remaining 1 teaspoon oil. Cook onions 2 minutes or until golden brown.
4.Evenly spread butter onto 1 side of bread slices. Place 2 bread slices, buttered side down, on work surface; evenly layer each with 1 slice cheese, 1 patty, 1 green onion, 1 slice cheese and 1 slice bread, buttered side up.
5.Cook sandwiches 8 minutes or until bread is golden brown and cheese melts; turning once; cut sandwiches in half to serve.
Approximate nutritional values per serving 1/2 sandwich):
556 Calories, 34g Fat (11g Saturated), 82mg Cholesterol,
989mg Sodium, 39g Carbohydrates, 2g Fiber, 25g Protein
Chef Tip:
If time allows, refrigerate crab patties 2 hours before using to allow flavors to meld.