Prep
5 Minutes
Total
10 Minutes
Yield
3 Servings
Ingredients
Crab Filling
1 Ea
Small Tomatoes, sliced
6 Oz
Heron Point Claw Crab Meat
2 Tbsp + 1 Tsp
Celery, small dice
2 Tbsp + 1 Tsp
Shallot, small dice
2 Tbsp
Mayonnaise
2 Tbsp
Crème Fraiche
1/8 Cup
Chives, finely chopped
To Taste
Salt
To Taste
Black Pepper
To Serve
Brioche or bread of choice
Mild cheddar cheese
Unsalted butter for cooking, soft
Garnish lemon wedge, parsley, and potato chips
Instructions
Crab Filling
- Slice tomatoes and set aside
- Combine all remaining ingredients in medium sized mixing bowl and season to taste
Build sandwiches
- Pre-heat oven to 350°F
- Heat large griddle on medium heat and melt butter
- Place brioche on griddle and layer with cheese, tomato, crab filling and a buttered piece of brioche
- Cook for 2 minute and flip sandwiches to toast other side until golden brown
- Place in oven and cook until the cheese has melted, and the internal temperature is at least 120°F
Crab Melt – 6 oz
Ingredients
Crab Filling
1 Ea
Small Tomatoes, sliced
6 Oz
Heron Point Claw Crab Meat
2 Tbsp + 1 Tsp
Celery, small dice
2 Tbsp + 1 Tsp
Shallot, small dice
2 Tbsp
Mayonnaise
2 Tbsp
Crème Fraiche
1/8 Cup
Chives, finely chopped
To Taste
Salt
To Taste
Black Pepper
To Serve
Brioche or bread of choice
Mild cheddar cheese
Unsalted butter for cooking, soft
Garnish lemon wedge, parsley, and potato chips
Instructions
Crab Filling
- Slice tomatoes and set aside
- Combine all remaining ingredients in medium sized mixing bowl and season to taste
Build sandwiches
- Pre-heat oven to 350°F
- Heat large griddle on medium heat and melt butter
- Place brioche on griddle and layer with cheese, tomato, crab filling and a buttered piece of brioche
- Cook for 2 minute and flip sandwiches to toast other side until golden brown
- Place in oven and cook until the cheese has melted, and the internal temperature is at least 120°F
