Go Back
Print

Grilled North Sea cheese with crab

Course lunch
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2 people

Ingredients

Coleslaw

  • ¼ white cabbage
  • ½ apple
  • 1 tbs mayonnaise
  • 1 tbs sour cream or yogurt
  • 3 tbs sea buckthorn vinegar or apple cideeer vinegar
  • 1 tbs olive oil
  • 1/2 lemon juiced
  • salt and pepper tot taste
  • sugar to taste

Grilled cheese sandwich

  • 250 gram crab meat cooked
  • 1 tbs mayonnaise
  • 2 ts dijon mustard
  • 1 ts paprika
  • 1/2 ts chili flakes
  • salt and pepper to taste
  • 2 tbs green onions or leeks¼ cup minced. you can also use leeks
  • 75 gram Gruyere shredded + a little extra
  • 75 grm Thise North Sea cheese shredded
  • 2-3 tbs butter (we uses seaweed butter)
  • 4 slices light sourdough bread

Instructions

For the coleslaw

  • Shred ¼ of white cabbage into thin slices.
  • Finely dice the apple. You can leave the skin on.
  • Mix the cabbage and apple with the rest of the ingredients and season to taste with salt, pepper and sugar.
  • If you want a creamier coleslaw you can add more mayonnaise and/or yogurt.

For the grilled cheese sandwich

  • Mix together the crab meat, mayonnaise, mustard, paprika, chili flakes, a bit of pepper, salt and the green onions. Mix it well, then taste, and adjust as you see fit.
  • Mix the grated cheeses into the crab mixture until well combined.
  • Cut 4 slices of bread of +/- 1,5 cm thick.
  • Sprinkle two slices with a little grated cheese and top with half of the crab mixture. Sprinkle a little extra cheese and place the second slice of bread on top. Press gently to make it stick a bit.
  • Melt 1,5 tbs of butter in a large skillet on medium heat. Add the sandwiches once melted and nice and hot. Cook one side until it is nice and crispy and golden.
  • Take the sandwiches shortly out of the skillet and melt the rest of the butter. Now return the sandwiches to the pan with the already cooked side on top. Cook until the cheese is melted and the second side is golden brown. Make sure to keep the heat low so the bread doesn’t burn and you have enough time to melt the cheese.
  • Remove the sandwiches from the pan, cut in half and serve with the coleslaw or a simple green salad.