ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crab and Avocado Grilled Cheese on Sourdough

Yield Makes 2 sandwiches
Time: 20 minutes. This sandwich is also great served open faced, using toasted bread. Lynn Blair invented it one day when she was trying to figure out what to do with leftover crab.

Ingredients

  • 4 slices sourdough French bread
  • 2 tablespoons mayonnaise
  • Ground white pepper
  • 2 tablespoons softened butter, divided
  • 1/2 pound shelled cooked crab or canned lump crab
  • 1/2 large avocado, sliced thin
  • 2 very thin slices red onion, rinsed, dried, and separated into rings
  • 4 ounces Swiss, gruyère, fontina, or jack cheese, sliced thin

Nutrition Information

  • calories 757
  • caloriesfromfat 56 %
  • protein 46 g
  • fat 47 g
  • satfat 19 g
  • carbohydrate 38 g
  • fiber 3 g
  • sodium 973 mg
  • cholesterol 195 mg

How to Make It

  1. Spread bread slices with mayonnaise and sprinkle with white pepper. Layer 2 slices with crab, avocado, onion, and cheese. Set remaining bread slices on top and spread each with 1 tsp. butter.

  2. Melt remaining 2 tsp. butter in a large nonstick frying pan over medium heat. Put sandwiches in pan, unbuttered side down, and cook, turning once, until golden brown and cheese is melted, about 6 minutes total.

  3. Note: Nutritional analysis is per sandwich.