Chesapeake Crab Melt

Chesapeake Crab Melt

Chesapeake Crab MeltContinuing along on my quest to take advantage of local seafood, I have yet another seafood recipe to tantalize you with today. If you found the Ultimate Party Crab Bites, Hot Havarti Dill Crab Dip and the rather decadent Lobster Poutine a little too much work, I have a rather simple to make Chesapeake Crab Melt that requires minimal effort but has maximum crabby flavor.

For this recipe I’m using the Cuisinart Griddler Deluxe which Cuisinart so graciously sent for my review. I’ve been wanting an indoor grill with reversible plates for awhile now, exactly for this purpose.

I used to use two separate appliances for grilling and pancake making which took up way too much precious counter space. Having an appliance that can do both is rather wonderful. Let me show you how it worked with the Chesapeake Crab Melt. So much fun to make!

Chesapeake Crab MeltFirst you need to get your hands on a crusty loaf of sourdough bread and have it cut nice and thick. Then you need to slather a good amount of butter on it because let’s face it, crispy buttery bread is half the appeal of a melt.

After buttering, be sure to sprinkle a good amount of Old Bay seasoning over top. It adds so much good flavor. It’s a small step with big flavor dividends.

Chesapeake Crab MeltJust by looking at the picture you know good things are coming, right? Very good things, indeed.

Next, you pile up a heaping mound of the rich crab filling made with two kinds of cheese, roasted red peppers, a bit of hot sauce and a generous amount of Old Bay seasoning.

Using the grill plates, you crank up the heat on the Griddler to high heat, place the sandwiches on the grill and close the lid. You will hear all kinds of snap, crackle and pop which means that a crispy, buttery, crabby sandwich is about to grace your eagerly awaiting plate.

Chesapeake Crab MeltLuckily this happens in a matter of minutes and the end result is a crispy savory messy melt of crabby perfection. Quick to make and clean up is a breeze. A great option for when you want something really decadent but you don’t want the fuss of cleaning up a million kitchen tools.

Speaking of which, the Cuisinart Griddler Deluxe plates are non-stick which truly makes things so much easier. It comes with a handy cleaning tool that quickly wipes away anything left behind on the grates.

As far as versatility goes, the Griddler Deluxe is a winner. Thus far I’ve used it for grilling steaks, searing all kinds of things, pancakes (of course), paninis, eggs and the list goes on.

The plates reverse easily and the unit can either work as a press or lie flat for making large batches of pancakes or cooking a bunch of eggs for company.

Be sure to check out Cuisinart for more information on the Griddler Deluxe.

Chesapeake Crab Melt
 
Author:
Serves: 4-6
Prep time:
Cook time:
Total time:
 
Crispy buttery grilled sourdough bread stuffed with melty cheese and lump crabmeat.
Ingredients
For the bread:
  • 1 loaf of sourdough bread, thickly sliced
  • Butter for spreading (be generous)
  • 2 tsps Old Bay
For the filling:
  • 8oz cream cheese, at room temperature
  • 8oz sharp cheddar, grated
  • ⅓ cup onion, diced
  • ¼ cup mayonnaise
  • ¼ cup roasted red peppers, chopped (see notes)
  • 2 cloves garlic, minced
  • 2 tsps Old Bay Seasoning
  • 8oz lump crabmeat, drained (be sure to check for shell fragments)
  • hot sauce to taste
  • salt and pepper to taste
Instructions
  1. Preheat griddle to high heat.
  2. Mix all of the filling ingredients except the crabmeat until incorporated. Once it's completely mixed together, gently fold in crabmeat.
  3. Take two slices of bread and generously spread butter on each slice. Sprinkle Old Bay over butter. Mound up filling on one slice and top with remaining slice. Repeat this process until all sandwiches are made.
  4. Place on griddle and close top. Grill until golden brown and melty. This takes about 4-5 minutes.
Notes
For the roasted red peppers, you can make them yourself or use the canned variety which is what I used. If you use the canned variety, be sure to drain them well and blot with a paper towel.

Cuisinart sent a complimentary Griddler Deluxe for my review. All opinions are my own.

Confetti Pasta Salad with White Balsamic Dijon Dressing #Pastapalooza

Confetti Pasta Salad with White Balsamic Dijon Dressing #Pastapalooza

Dreamfields PastaI try to eat healthy as often as possible. And while I’d like to make healthier choices, I’d still like to enjoy some of my favorite foods. Pasta is the perfect example. It’s something that I really don’t want to cut out of my diet if I don’t have to.

That’s why I enjoy cooking with Dreamfields Pasta. With 5 grams of fiber and 7 grams of protein per serving, it’s an easy way to add nutrition to your diet. And it tastes great, bonus!

Dreamfields is celebrating the fifth anniversary of their very popular Pastapalooza event. And to celebrate that milestone, they’re having a Dreamfields Pastapalooza Market Basket Challenge by having food bloggers create recipes using just five ingredients.

Readers get to vote for their favorite recipe from each market basket category, with the winning blogger receiving a $1,000 donation to their local food bank/pantry; a $200 donation will go to the food bank of choice of the remaining bloggers. One randomly-drawn reader who votes will win a family pack of Dreamfields plus a $1,000 donation to their local food bank/pantry.

As a food bank supporter, I was excited to be asked to participate in this challenge. Food bank donations have been on the decline in recent months and this is an awesome way to support one of my very favorite causes.

Let’s check out what ingredients they put in my basket!

Confetti Pasta Salad with White Balsamic Dijon DressingMy market basket was labeled the “gourmet basket”, which included:

  • Flavored vinegar
  • Dried fruit
  • Protein of my choosing
  • Almonds
  • A root vegetable

My job was to put these ingredients together in a recipe featuring Dreamfields Pasta. And for my recipe I chose a light summer entree salad. Just the thing I most enjoy for supper this time of year!

Confetti Pasta Salad with White Balsamic Dijon DressingFlavored vinegars work so well in salads. I started with a base of white balsamic vinegar to which I added some fresh garlic and rosemary, creating an aromatic flavored vinegar which I used to dress this recipe, Confetti Salad with White Balsamic Dijon Dressing!

Confetti Pasta Salad with White Balsamic Dijon DressingI chose cranberries for my dried fruit to add a bit of sweet tartness, red onion and carrots for the root vegetables and grilled chicken for the protein. We were allowed two wild card ingredients to add to our recipes and I chose both honey and dijon mustard for the dressing.

All the ingredients mixed together with the cooked and chilled pasta make for a gorgeous summer salad. And the addition of the toasted almonds brings a welcome crunch to the dish!

I’d be so honored if you’d vote for my dish, Confetti Pasta Salad with White Balsamic Dijon Dressing. Your vote goes to a very good cause as I’ve chosen The Southern Maryland Food Bank as the charity I’d like to support if I do indeed win this challenge!

Don’t forget, there’s something for the voters too! If you vote and your name is chosen, you will win a family pack of Dreamfields Pasta plus a $1,000 donation to a food bank of your choice!

So be sure to vote for your favorite market basket challenge recipe. They all look like winners to me!

5.0 from 1 reviews
Confetti Pasta Salad with White Balsamic Dijon Dressing #Pastapalooza
 
Author:
Serves: 4-6 servings
Prep time:
Cook time:
Total time:
 
A lighter pasta salad full of summer produce, grilled chicken and dressed with a balsamic dijon dressing.
Ingredients
  • 1 lb Dreamfields penne pasta, cooked al dente and chilled
  • 1.5 cups grilled chicken, diced
  • ½ cup carrot, sliced thin
  • ⅓ cup red onion, diced
  • ⅓ cup dried cranberries
  • ¼ cup slivered, almonds toasted
For the dressing:
  • ¼ cup olive oil
  • 2 Tbsp flavored balsamic vinegar (see notes)
  • 1 tbsp dijon mustard
  • 2 tsp honey
  • salt and pepper to taste
Instructions
  1. In a large bowl, combine all salad ingredients. Set aside.
  2. Prepare dressing by whisking together all dressing ingredients. Add salt and pepper to taste. Pour over salad and toss to coat.
Notes
My flavored vinegar was simply made by soaking a couple of stems or rosemary and two cloves of garlic in the vinegar overnight. You may use any herbs you'd like!

This is a sponsored post on behalf of Dreamfields Pasta. All opinions are my own.

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