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Oregon Hot Crab

Source of Recipe


Country Living



List of Ingredients



• -- Cheese Sauce --
  
• 2 Tbsp butter
  
• 2 Tbsp all-purpose flour
  
• 1 cup whole milk
  
• 1½ cups (about 6 ounces) shredded Tillamook Cheddar cheese
  
• 1 tsp dry mustard
  
• ½ tsp Worcestershire sauce
  
• ¼ tsp salt
  
• 1/8 tsp cayenne pepper
  
• .
  
• -- Sandwich Filling --
  
• 12 ounces cooked crabmeat, shell pieces removed
  
• ¼ cup chopped green onions
  
• 2 Tbsp mayonnaise
  
• ½ tsp Tabasco sauce
  
• 1 tsp fresh lemon juice
  
• 1/8 tsp ground black pepper
  
• .
  
• 8 slices sourdough bread
  






Instructions



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 ½ cup of the crab salad. Pour ¼ cup of cheese sauce over each sandwich and place under broiler until lightly brown, about 2 minutes. Serve immediately.
   
   Serves 4
   
   






Final Comments


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.