By Victoria Hart Glavin of Tiny New York Kitchen
I don’t know one person who doesn’t love a delicious grilled cheese sandwich. Make it even better by adding crabmeat to the mix. This delightful treat is perfect for weekend lunches or anytime for that matter. You can also cut it into bit-size pieces and serve it as an appetizer if you’re hosting a July 4th party.
Ingredients
8 Ounces Crab Claw Meat (Picked Through)
8 Ounces Lump Crabmeat (Picked Through)
1 Tablespoon Creole Seasoning
1 Tablespoon Green Onion (Thinly Sliced)
1 Pound Sharp Cheddar Cheese (Grated)
1 Pound Fontina Cheese (Grated)
16 Slices Sourdough Bread Or Any Bread You Want
2 Medium Ripe Tomatoes (Cut Into 1/4 Inch Slices)
8 Ounces Unsalted Butter
In medium-size bowl combine all crabmeat, Creole seasoning, and green onions.
In another medium-size bowl combine both cheeses. Place 2 ounces of cheese on one slice of bread, then place 2 ounces crabmeat evenly on top of cheese. Top with 2 slices of tomatoes. Top with another 2 ounces of cheese. Place slice of bread on top.
In large-size skillet melt 1 tablespoon butter over medium heat. Carefully place sandwich right into butter and lightly brown. Add a bit more butter to pan. VERY carefully turn sandwich over into butter and cook until lightly brown. Press sandwich with spatula.
Once both sides are lightly browned and cheese starts to ooze from ends remove and cut diagonally into 4 triangles. Place on serving platter. Repeat until done. Makes 8 Large Sandwiches Or 32 Mini Grilled Cheese Appetizer Portions
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”