Best Grilled Crab And Cheese Sandwich Recipes

GRILLED CRAB AND CHEDDAR SANDWICH

Steps:

• 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.
• Heat a griddle to medium-low heat.
• 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.
• Brush tops with melted butter and turn to cook the other side, again slowly until bread is browned, 2 minutes more.
• Cut in half and serve while still hot.

LOBSTER AND CRAB STUFFED GRILLED CHEESE

Steps:

• Heat the lobster and crab meat.
• Spread the bread slices evenly with mayonnaise and toast on a flattop grill. Repeat on reverse side.
• Add the American cheese, lobster, crab meat, cabbage, tomato, Lemon Beurre Blanc and shredded cheese to one of the slices and form a sandwich. Toast until the cheese is melted.
• To serve, cut the sandwich into four squares and place the exposed ends on top of fanned out cabbage. Using a squeeze bottle, drizzle Lava Sauce diagonally across the top of the sandwich. Sprinkle paprika across the entire plate. Serve with shoestring fries.
• Combine the shallots, white wine and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
• Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
• Mix the mayonnaise, sambal, chile sauce and lemon juice in a bowl until well blended. Refrigerate until ready to serve.

CRABBY GRILLED CHEESE SANDWICH

Steps:

• 1. Saute shrimp in butter with garlic. Remove to plate when pink. Then give a rough chop.
• 2. In the same skillet, saute scallops in the remaining butter, adding a little olive oil. Braze 2 minutes and turn. Don't overcook! Give a rough chop.
• 3. In a bowl, combine the crab, krab (if using), shrimp and scallops.
• 4. In another bowl, mix cream cheese, dill, and lemon juice. Optional: Can add green onion.
• 5. Butter sourdough bread on one side. Slather the cream cheese mix on the other side. Top with sliced Swiss cheese. Top with seafood mixture. Top with another slice of Swiss cheese and buttered sourdough with cream cheese mix on the other side.
• 6. Grill until toasty brown.
• 7. Serve with lemon wedges.

GRILLED CHEESE N CRAB SANDWICHES

Steps:

• in a small bowl, mix crab, mayonnaise (or tartar sauce), onion, cheese, ground mustard and pepper.
• Butter outside of sandwich of each slice of bread. Place 1/4 of the crab mixture on the unbuttered side of 4 slices of the bread and sandwich together with remaining 4 slices of bread (buttered sides out).
• Heat large saute skillet to medium heat and cook sandwiches on both sides, until cheese is melted and bread is golden brown.

CRAB MELT SANDWICHES

Steps:

• Brush muffins with butter. Place on an ungreased baking sheet. Broil 3 in. from the heat for 3-5 minutes or until toasted., In a small bowl, combine the cream cheese, mayonnaise, egg yolks, onion and seasonings. Fold in crab. Spread 3 tablespoons crab mixture over each muffin half. , Broil for 2-3 minutes or until tops are golden brown. Freeze option: Cover and freeze uncooked crab-topped muffins in a single layer for up to 2 months. Place frozen muffins on an ungreased baking sheet. Bake at 350° for 10 minutes, then broil for 5 minutes or until tops are golden brown.