Grilled cheese sandwiches aren’t uncommon in our household, not at all. They’re easy and good and that’s all you can ask for. But, sometimes I just gotta mix things up. Not crazy mix things up, but crazy good mix things up. The filling in these crab grilled cheese sandwiches is just like a good crab salad. It just needs a little ‘help’, and that comes in the form of melted oooey gooey Swiss cheese on crispy golden bread. A nice crunch then creamy salad and cheese. Perfect.
The crab salad inside these crab grilled cheese sandwiches is actually quite good and simple. It’d also be perfect inside appetizer sandwiches. Ya know, the fancy ones they serve at teas.
Also try my mushroom grilled cheese sandwich.
Crab Grilled Cheese Sandwiches
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches
- 6 ounces lump crab meat picked over for shells
- 2 tablespoons plus more, perhaps mayonnaise
- 4 tablespoons chopped green onions
- 1/2 teaspoon lemon zest
- 1/4 teaspoon freshly ground black pepper
- 4 slices bread I used 6 small slices of Vienna bread
- 4 slices Swiss cheese
- 1 tablespoon butter
In a bowl combine the crab, mayonnaise, green onions, lemon zest and pepper.
Heat a large skillet over medium-high heat or turn a panini press on high.
Slather one side of each piece of bread with butter.
Lay two slices of bread-butter side down in the skillet or onto the panini press.
Add a slice of cheese to each, then divide the crab mixture between them.
Add remaining slice of cheese to each and top with other piece of bread, butter-side up.
Fry until golden brown on the bottom then flip and fry on the other side until done, or close your press and cook until nice and golden brown.
Remove from skillet or panini press and slice and serve.
Avocados going on sale is always a happy time for me. I cannot get enough of them. I like them on greens, on burgers, in dressings, and of course, in avocado egg salad. This salad has the perfect creaminess but still a bit of texture from the eggs. It also has a nice refreshing bite from the chives. Not a lot, but just a pleasant taste that rounds out the perfect sandwich filling.
I thought that croissants would be the perfect bread for serving avocado egg salad. The tender, sweet bread goes so well with it. The only problem was that I couldn’t get enough! I had never wished that croissants were larger more than I did after that first bite! Why? Why! Why are they soooo small?!
Also try my (no avocado) delicious egg salad.
Avocado Egg Salad
This avocado egg salad has the perfect creaminess but still a bit of texture from the eggs. It also has a nice refreshing bite from the chives.
Servings 4 servings
- 3 large eggs boiled, shelled, chopped
- 1 large avocado seed removed, chopped
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon chives can substitute 1/2 teaspoon dried
- kosher salt to taste
- freshly ground black pepper to taste
- 4 large croissants
Place eggs and avocado into a medium bowl and mash lightly with a fork or potato masher.
Add all but the croissants and mix.
Cut croissants in half lengthwise. Divide egg mixture between bread and serve.
One sign that you absolutely love a dish? You make it three days in a row. Like these Buffalo chicken burgers, that I made… you guessed it… three days in a row! The burgers are so tender, so juicy, and they have just the right amount of spiciness. Packed with celery and carrots, and topped with a wonderful blue cheese sauce, each bite really is like a fantastic chicken wing. But on a bun.
I so enjoyed making and devouring these Buffalo chicken burgers. They have found there way to the top of my gotta-make-regularly list. Not only are the very easy to make, they look and taste absolutely fantastic. I cannot wait to enjoy them again, and soon.
Also try my Buffalo chicken subs.
Buffalo Chicken Burgers
These Buffalo chicken burgers are so tender, so juicy, and have just the right amount of spiciness. Each bite is like a fantastic chicken wing. On a bun.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 servings
- 1 pound ground chicken
- 1/4 cup Frank's RedHot sauce
- 1/2 cup shredded carrot
- 1 stalk celery diced fine
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoons fresh parsley leaves chopped
- 1 tablespoon fresh chives chopped
- 1/2 cup panko bread crumbs
- Vegetable oil
- 4 Kaiser rolls
- Green leaf lettuce
Creamy Blue Cheese Sauce
- 4 ounce blue cheese crumbles
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup Ranch salad dressing
- 1/4 teaspoon Worcestershire sauce
- Kosher salt to taste
- Freshly ground black pepper to taste
Place the chicken hot sauce, carrots, celery, garlic powder, onion powder, parsley, chives and bread crumbs into a large bowl. Gently combine but do not overmix. Cover and place in the fridge for 30 minutes.
Fire up your grill for direct cooking over medium-high heat.
Divide the meat mixture into 4 equally-sized balls and form into patties. Lightly brush both sides with oil and transfer to the grill over direct heat. Cook 4-5 minutes. Turn and continue cooking another 4-5 minutes or until the internal temperature has reached 165 F. Remove.
Serve the burgers on the Kaiser rolls, with a few pieces of lettuce and plenty of the creamy blue cheese sauce.
Creamy Blue Cheese Sauce
Place the blue cheese crumbles into a small bowl. Use a fork to smash or break up into small pieces. Add the remaining ingredients and stir.
Calories: 646kcal | Carbohydrates: 32g | Protein: 32g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 145mg | Sodium: 1486mg | Potassium: 844mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3185IU | Vitamin C: 4mg | Calcium: 286mg | Iron: 3.1mg