Julia Reed's Deviled Crab & Cheese Sandwiches

They always say that it's taboo to put seafood and cheese together, but some of my favorite combos contain the two (shrimp quesadillas, lobster mac and cheese?). Below is Julia Reed's recipe for grilled deviled crab and cheese sandwiches which I pulled from a favorite of mine, Taigan's Fetch feed. Enjoy!

{image via Taigan via Julia Reed}

Grilled Deviled Crab and Cheese Sandwiches

4 tablespoons butter (plus more for “grilling”)

1 cup country ham, finely diced (you may substitute prosciutto)

1 cup finely chopped onion

¼ cup thinly sliced scallions

¾ cup heavy cream

¼ cup freshly grated Parmesan cheese

¾ cup freshly grated Comte Fort St. Antoine or Cabot Clothbound Cheddar

1 teaspoon Tabasco

1 ½ teaspoons Worcestershire sauce

1 egg yolk

1 pound lump crabmeat, picked over and patted dry

2 teaspoons lemon juice

1 loaf Pepperidge Farm Very Thin Sliced White Bread

Melt the butter in a skillet over medium heat. Add the ham and fry for five minutes. Drain off all but 1 tablespoon of the fat. Add the onions, cover the pan, and cook until onions are soft, about 8 minutes. Uncover pan and add the green onions, cream, cheeses, Tabasco, and Worcestershire sauce, and stir until mixture is bubbling and thickened. Beat the egg yolk in a large bowl, add about a cup of the cream and cheese mixture, mix well, and add the rest. Toss the crab in the lemon juice and fold into the mixture. Refrigerate for at least one hour before making sandwiches.

For sandwiches: Cut crusts off bread, spread a layer of crab mixture between two slices, press together, and repeat. Melt a tablespoon of butter in a large skillet over medium heat. Places as many of the sandwiches in the skillet as it will hold. Press down lightly with a spatula and turn over after about a minute, or as soon as the underside is golden brown. Press down again, and remove when the flipside has browned, about another minute or less. Halve into triangles and serve immediately. You may keep the cooked sandwiches warm on a cookie sheet in a slow oven while you finish the rest.

[Julia's Note, as you cook, you will likely need to add more butter. If the butter gets too brown after a few batches, you may need to wipe out the pan and start over. Also, for an especially pretty look, chop parsley, chervil, or chives, or a mixture of all three, and dip the cut edges of the sandwiches in the chopped herbs before you put them on a tray for passing. Finally, either a Gruyere-like Comte or a sharp and creamy Cheddar like the Cabot Clothbound is perfect for this recipe. The addition of Parmesan lends a wonderful depth.]