Oregon Hot Crab Sandwich
Produced for more than 100 years in its
namesake Oregon county, Tillamook Cheddar comes from fresh milk whose natural
enzymes are key to making quality Cheddar cheese. On this open-face crab-salad
sandwich it's the icing on the cake.
Serving: Yields: 4 servings
8 slices sourdough bread
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
1 1/2 cups (about 6 ounces) shredded Tillamook or other mild Cheddar cheese
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
12 ounces cooked crabmeat, shell pieces removed
1/4 cup chopped green onions
2 tablespoons mayonnaise
1/2 teaspoon Tabasco sauce
1 teaspoon fresh lemon juice
1/8 teaspoon ground black pepper
1. Make the cheese sauce: In a 2-quart saucepan, melt butter over medium heat.
Add flour and cook mixture, whisking constantly -- about 1 minute. Add milk and
continue to whisk. Increase heat to medium high and bring mixture to a boil.
Cook 1 more minute. Remove from heat and whisk in cheese, mustard,
Worcestershire sauce, salt, and cayenne. Cover and keep warm.
2. Assemble the sandwiches: Preheat oven broiler. In a medium bowl, mix together
crabmeat, green onions, mayonnaise, Tabasco sauce, lemon juice, and black
pepper. On a sheet pan, place the bread slices and top each with 1/2 cup of the
crab salad. Pour 1/4 cup of cheese sauce over each sandwich and place under
broiler until lightly brown -- about 2 minutes. Serve immediately.
Nutrition information per serving: protein: 35 g; fat: 30 g; carbohydrate: 33.2
g; fiber: 1.7 g; sodium: 1,065 mg; cholesterol: 148 mg; calories: 547.