Yields 8 large sandwiches or 32 mini grilled cheese appetizer portions
from Ralph Brennan
8 ounces crab claw meat, picked through
8 ounces lump crabmeat, picked through
1 tablespoon Creole seasoning
1 tablespoon green onion, thinly sliced
1 pound grated sharp cheddar cheese
1 pound grated fontina cheese
16 slices 7-grain bread
2 medium to large ripe Creole tomatoes, cut into ¼-inch slices
8 ounces unsalted butter
Combine all crabmeat with Creole seasoning and green onion in a mixing bowl.
In a separate bowl, combine both cheeses. Place 2 ounces of cheese on one slice of bread, then place 2 ounces of crabmeat evenly on top of the cheese. Next, top with 2 large slices of Creole tomato. Lastly, top with another 2 ounces of blended cheese.
Melt approximately 1 tablespoon of butter in a large skillet. Place the sandwich right into the butter and lightly brown over medium heat. Add a scant tablespoon more to the pan and carefully turn the sandwich over into the butter and lightly brown, pressing the sandwich with a spatula. Once both sides are lightly browned and the cheese starts to ooze from the ends, remove and cut diagonally into 4 triangles.