Crab Rangoon Grilled Cheese



So I’m totally jazzed about my Secret Recipe Club assignment this month.  I still haven’t listed everyone in my group, but I feel like the possibility of getting Teri was coming sooner rather than later.  {I’m a list addict like that.}  Teri is the cook and author behind The Freshman Cook.  She joined in our Recipe Swap last month and she’s just swell.


Crab Rangoon Grilled Cheese 1


When it came to picking a recipe I was torn.  Isn’t that just always my deal for SRC?  Anywho, I wanted to make her Southwestern Deviled Eggs {YUM!}, and Fried Macaroni and Cheese {my fave appetizer to order – I can’t believe I haven’t made it myself yet}.  In the end I chose Teri’s Crab Rangoon Grilled Cheese.  I first saw this post when it was shared for the Crazy Cooking Challenge, and I remembered it all this time.  Since I have picky eaters in my house, I used the same filling as my Homemade Crab Puffs.  But you should try Teri’s filling, it sounds yummy too.


Crab Rangoon Grilled Cheese 2.1


Crab Rangoon Grilled Cheese
Prep time
Cook time
Total time
Serves: 1 sandwich
  • 1/4 cup crab meat, drained and rough chopped
  • 2 ounces cream cheese, room temperature
  • 1/16 teaspoon onion powder
  • 1/8 teaspoon Worcestershire sauce (you can add more to taste)
  • 2 slices white bread
  • Butter, softened
  1. In a medium bowl, mix together crab, cream cheese, onion powder, and Worcestershire sauce until well combined.
  2. Heat a skillet over medium heat. Butter one side of one slice of bread. Place the bread - butter side down - in the hot skillet. Top bread with crab mixture; spread filling to edges of bread. Butter one side of a second piece of bread. Place the bread - butter side up - on top of the filling.
  3. Cook until bottom bread slice is golden brown. Carefully flip sandwich, and cook until bread is golden and crispy. Serve warm.


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