I’ve been somewhat obsessed with the neighbors’ melted blinds this last week, so it comes as no surprise that my recipe of choice last night was a Crab Melt. I’d like to think it serves as a good example of my ability to take something negative and twist it, if sometimes absurdly, into a positive.
The recipe comes from A Boat, A Whale & A Walrus, a local cookbook by Renee Erickson. It’s filled with menus, recipes, beautiful photos and stories sprinkled throughout about everything from her summers in Washington as a kid to the food suppliers she uses for her restaurants. The recipes can be elegant, yet simple, and always fresh. Like the Pacific Northwest itself, now that I think about it.
The recipe comes from A Boat, A Whale & A Walrus, a local cookbook by Renee Erickson. It’s filled with menus, recipes, beautiful photos and stories sprinkled throughout about everything from her summers in Washington as a kid to the food suppliers she uses for her restaurants. The recipes can be elegant, yet simple, and always fresh. Like the Pacific Northwest itself, now that I think about it.
This Crab Melt is so easy and straightforward I had to wonder why it was even included. But…..delicious! I’ve been eating more sensibly lately, avoiding carbs and bad fats and the like, so this was a truly decadent treat. I wanted to use fresh crabmeat, so sauntered up to the seafood counter at a local grocery store and asked for a pound. That’s all he happened to have, and as he handed me the container he hesitated and told me the price. I froze in shock, but I saw a challenge in his eyes – real or imagined – and pride made me take it from him with a forced insouciance. Plus, the thought of the canned stuff by the tuna fish that always seems to have a lot of cartilage in the meat made me throw my self-imposed budget to the wind; I wanted the real deal. Fresh, succulent Northwest goodness.
I made a half-recipe, as it was only for my husband and I, and it made plenty – enough for dinner again tonight. Neither of us is a fan of tarragon, so I swapped that out for fresh garlic chives from the pot on the back porch. I also used Vegenaise instead of mayonnaise. When I want authentic mayo I make it from scratch, but for day-to-day use I like the vegan version. Using fresh crabmeat was the right call, as when I taste-tested the mixture for seasoning before piling it on the English muffin, I wanted to eat it all up right then! We both waited patiently (well, one of us did) while our little toaster oven took forever to broil, getting that sharp cheddar to that perfect melted, golden stage.
I served this with a coleslaw made from what I had on hand: chopped green cabbage, the last of a bunch of cilantro, (so mostly stems), a dollop of Vegenaise, a bloop bloop bloop of rice vinegar, a sprinkle of whatever is in the sugar bowl (Splenda) because it was closer to my hand than the pantry, and a couple generous pinches of Thai ginger sea salt and vigorous grinds of the pepper mill. Can I hear a YUM?
Crab Melts
(makes 8)
4 English muffins, split
2 lbs. picked crabmeat
½ cup mayonnaise
1/3 cup chopped fresh garlic chives
Kosher salt and freshly ground pepper
6 ounces strong white cheddar, such as Beecher’s Flagship
Toast the English muffins until lightly browned in toaster, and preheat the oven’s broiler setting to high.
In a large mixing bowl, blend together the crabmeat, mayonnaise, chives, and salt and pepper to taste. Place the muffins on a baking sheet, cut sides up. Pile the crab salad onto the muffins, then top the crab with the cheddar.
Place the baking sheet on a rack about 4 inches from the broiling unit. Broil the melts with the door partway open until the cheese is melted and bubbly, turning the pan once if needed to melt the cheese evenly, 3 to 5 minutes total. (The meat inside doesn’t need to be piping hot.) Serve immediately.
I made a half-recipe, as it was only for my husband and I, and it made plenty – enough for dinner again tonight. Neither of us is a fan of tarragon, so I swapped that out for fresh garlic chives from the pot on the back porch. I also used Vegenaise instead of mayonnaise. When I want authentic mayo I make it from scratch, but for day-to-day use I like the vegan version. Using fresh crabmeat was the right call, as when I taste-tested the mixture for seasoning before piling it on the English muffin, I wanted to eat it all up right then! We both waited patiently (well, one of us did) while our little toaster oven took forever to broil, getting that sharp cheddar to that perfect melted, golden stage.
I served this with a coleslaw made from what I had on hand: chopped green cabbage, the last of a bunch of cilantro, (so mostly stems), a dollop of Vegenaise, a bloop bloop bloop of rice vinegar, a sprinkle of whatever is in the sugar bowl (Splenda) because it was closer to my hand than the pantry, and a couple generous pinches of Thai ginger sea salt and vigorous grinds of the pepper mill. Can I hear a YUM?
Crab Melts
(makes 8)
4 English muffins, split
2 lbs. picked crabmeat
½ cup mayonnaise
1/3 cup chopped fresh garlic chives
Kosher salt and freshly ground pepper
6 ounces strong white cheddar, such as Beecher’s Flagship
Toast the English muffins until lightly browned in toaster, and preheat the oven’s broiler setting to high.
In a large mixing bowl, blend together the crabmeat, mayonnaise, chives, and salt and pepper to taste. Place the muffins on a baking sheet, cut sides up. Pile the crab salad onto the muffins, then top the crab with the cheddar.
Place the baking sheet on a rack about 4 inches from the broiling unit. Broil the melts with the door partway open until the cheese is melted and bubbly, turning the pan once if needed to melt the cheese evenly, 3 to 5 minutes total. (The meat inside doesn’t need to be piping hot.) Serve immediately.
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