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


5 from 1 vote

Crab Rangoon Grilled Cheese

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 sandwich
Author Adapted from Teri {The Freshman Cook}


  • 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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