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.
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
Ingredients
- 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
Instructions
-
In a medium bowl, mix together crab, cream cheese, onion powder, and Worcestershire sauce until well combined.
-
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.
-
Cook until bottom bread slice is golden brown. Carefully flip sandwich, and cook until bread is golden and crispy. Serve warm.
‘); // ]]>
