Decadent Crab Salad Grilled Cheese

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author Karen Gibson


for the dressing

  • 1 tablespoons olive oil
  • 2 teaspoons freshly squeezed grapefruit juice
  • 1 teaspoon minced fresh tarragon leaves
  • 1 splash white wine vinegar
  • 1 teaspoon agave
  • 1/4 teaspoon salt

for the crab salad

  • 4 ounces crab meat or imitation crab, sliced into chunks
  • 1/2 avocado skin and pit removed, chopped
  • 3 or 4 cherry tomatoes diced (about 2 heaping tablespoons)
  • 2 heaping tablespoons diced cucumbers
  • 2 heaping tablespoons small diced red onions
  • big pinch of salt

for the sandwich

  • 4 slices of a nice hearty bread
  • butter for spreading
  • 4 slices of Havarti cheese or other mild, melty cheese, like Muenster or Jack


  • In a small bowl, whisk together the dressing ingredients and set aside. Toss the crab salad ingredients together in a medium bowl. Drizzle with the dressing just to coat (you might not need all of the dressing).
  • Heat a large grill pan or skillet over medium heat until water flicked onto the surface sizzles immediately. Butter one side of each slice of bread. Lay the slices butter-side up on the hot skillet and heat until the bottoms are lightly toasted. Flip, and immediately add one slice of cheese to each of the toasted sides of the slices. Let cook until the cheese begins to melt. Spoon crab salad onto two of the bread slices. (The amount you use will vary according to the size of the bread - you might have leftover salad.) Top each with the other two slices (cheese side towards the crab salad), and continue cooking, if necessary, to toast both sides of the sandwiches.
  • Serve immediately.