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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.


  • 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.