Wild Dungeness crab mixed gently with mayo, Old Bay, lemon and green onion, so the lumps stay whole, then layered with sharp white cheddar between buttered sourdough. Eight to ten minutes in the skillet over medium, flipped halfway through. It makes two, and a panini press works just as well.
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Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Dungeness Crab Grilled Cheese
Joci Besecker, Premier Catch
2
10 minutes
10 minutes
American
Lunch
Wild Dungeness crab is mixed with mayo, Old Bay and lemon, layered with sharp white cheddar between buttered sourdough, and griddled until golden.
Ingredients
1 cup Wild Dungeness Crab Meat
2 tbsp mayonnaise
1 tsp old bay seasoning
squeeze of fresh lemon juice
1 tbsp diced green onions
4 slices sourdough bread
Butter, softened, for spreading
Sharp white cheddar cheese, shredded
Directions
Thaw the Dungeness crab meat.
In a medium sized bowl, carefully mix crab meat with mayo, old bay seasoning, lemon juice, and diced green onion until well combined.
Butter the outside of each slice of bread. Assemble sandwiches by placing crab mixture and cheese inside.
Place in skillet over medium heat and cook for 8-10 minutes, flipping half way through.
If you have a panini press, you can follow the same for that.
Remove from skillet, slice in half and enjoy!
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Meet Premier Catch
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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