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 and my white pizza grilled cheese sandwiches.
Crab Grilled Cheese Sandwiches
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.
I wanted to seriously up my cooking game. I figured (correctly) that a stop at our local fish mongers, Caplinger’s, would inspire me even more. And so I set off to make crab-stuffed shrimp on the grill. Large shrimp are butterflied, the meat separated from the shells but still connected, and then stuffed with an absolutely delightful mixture of crab and seasonings that reminds me very much of crab cake. I cooked the shrimp over charcoal in a cast-iron skillet, giving the shrimp a light smoky flavor. The end result was out-of-this-world delicious.
For appetizer-sized crab-stuffed shrimp use smaller shrimp, like the 16 count shrimp I used. For main dishes, get some 6-8 count shrimp. The larger the shrimp the easier they are to butterfly and the easier it is to separate the meat from the shell, which is definitely the most difficult part of making these shrimp. The rest is easy peasy.
As I sit here and remember just how fantastic the crab stuffing was in these shrimp, I recall back to the best crabcakes I’ve ever had, at Timbuktu’s in Hanover, Maryland. Their crabcakes have the largest and most delicious chunks of crab in them… mmmmmm….
Also try my delicious Buffa-Que shrimp.
Servings 4 servings
- 1 pound jumbo 6-8 count shrimp (I used smaller, 16 count shrimp)
- 1/2 pound unsalted butter plus more for the skillet
- 1/2 sweet onion chopped
- 2 cloves garlic minced
- 1 1/2 sleeves Ritz crackers crumbled
- 2 slices white bread crusts removed, cubed
- 1/2 teaspoon Old Bay seasoning
- Fresh parsley chopped
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons mayonnaise plus more if needed
- 1/2 pound lump crab
- 1 lemon halved
Fire up your grill for two zone (direct and indirect cooking). Alternatively, you can cook these shrimp in the oven at 350 F.
Cut a slit down the backs of the shrimp. Do not cut all the way thru.
Butterfly the shrimp and remove the vein.
Separate the shell from the meat but do not remove it. The shell will still be attached at the tail, but the meat will not be attached to the shell.
Lightly butter a 7" cast iron skillet. Add the shrimp, butterflied side up.
Melt 1/2 pound of butter in a large skillet over medium-high heat.
Add the onion and cook for 5 minutes.
Reduce the heat to low and add the garlic and cook for 1 more minute. Remove from heat.
Crumble the crackers into a large bowl. Add the bread, Old Bay seasoning, parsley and salt and pepper to taste. Mix well.
Add most of the melted butter. Do not add any of the onion or garlic, you just want to add the liquid.
Mix and add the mayonnaise. Try to squeeze the mixture together. If it holds together, it's ready. If it's too dry add more of the melted butter and a little bit of mayonnaise and mix and try again. Keep adding more butter/mayonnaise until the mixture holds together.
Lightly chop the crab and fold into the cracker mixture.
Working in batches, squeeze a tablespoon or two of the stuffing into a small log shape and place inside the butterflied shrimp. Don't be shy with the stuffing, you'll have plenty.
Place over indirect heat or in the oven and cook 20 minutes or until the shrimp is done. The shrimp will be pink in color on the outside and the flesh is opaque. If cooking on the grill rotate your skillet once to achieve consistent cooking.
Place the lemon halves over direct heat on the grill and grill until seared. If cooking in the oven, just use the halves as is - don't cook them.
Remove skillet and serve with lemon wedges.
If you’re looking for a fantastic salad to take to your next pitch-in, this crab pasta salad is it. I never before thought about combining them, but cole slaw and pasta really go together really well. You have the creaminess of the pasta contrasted by the crunch and bite of the slaw. Add in crab, and you have something fantastic. And of course, the Old Bay seasoning really kicks it up with a nice spicy flavor.
I was very pleasantly surprised with this crab pasta salad. I didn’t really expect the slaw to work so well in this dish. It really got me to thinking about adding slaw in with any cold pasta salad.
You’ll also want to try my garlic-stuffed olive pasta salad and my copycat of the crab salad from Golden Corral.
Crab Pasta Salad
- 3 cups uncooked medium pasta shells
- 1 pound shredded cabbage coleslaw mix
- Marzetti coleslaw dressing to taste (or substitute 1 pound prepared coleslaw for the slaw mix and dressing)
- 1/2 cup mayonnaise
- 1 tablespoon chopped sweet onion
- 1 teaspoon dried dill weed
- Old Bay Seasoning to taste
- 2 cups crabmeat chopped (imitation is ok)
Bring a large pot of salted water to a boil and add the pasta. Cook per instructions and rinse and drain well.
Meanwhile, mix the coleslaw mix and dressing (to taste). Add just enough dressing to get the cabbage wet.
Add in the mayonnaise, onion, dill weed and Old Bay. Stir to combine.
Add the pasta to the slaw and stir to coat.
Gently stir in the crab.
Refrigerate at least 1 hour before serving.
This avocado with crab-mango salad is a great dish as an appetizer or a side salad. It’s light and refreshing and darned tasty to boot! This is the perfect salad for a warm summer brunch, combining crunchy and creamy textures into each and every bite. And of course there’s decadent crab throughout.Use a good quality lump crab. I made these by using a cookie cutter to form them. You can also just use an avocado half, with the pit removed of course, to serve them in like little salad bowls!
Also try my avocado wraps with spicy mayonnaise and my ham salad filled avocados.
Avocado with Crab-Mango Salad
- 1 lime zested and halved
- 2 tablespoons olive oil
- 2 tablespoons cilantro chopped
- 1/2 mango peeled and diced
- 1/3 cup red bell pepper diced
- 1/3 cup red onion diced
- 1/2 jalapeno diced
- 1/2 pound jumbo lump crabmeat
- 3 avocados cut into 1/4" bites
Squeeze half a lime into a bowl. Add the oil and cilantro and mix well.
Add the lime zest, mango, bell pepper, onion and jalapeno and mix well.
Add the crab and mix gently.
Drizzle the remaining lime juice over the avocado.
Place 1/4th of the avocado in the bottom of a large round cookie cutter or metal ring. Tamp down slightly with the bottom of a spoon.
Add in 1/4th of the crab salad and tamp down. Slowly remove the cookie cutter. I put a spoon on top of the salad mixture to hold it down while removing the cookie cutter.
Repeat with remaining avocado and crab salad.