Oregon Hot Crab and Cheddar Sandwich Recipe

Name: Oregon Hot Crab and Cheddar Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; ½ teaspoon dry mustard; cayenne pepper, a pinch; ¾ cup whole milk; ¼ cup half-and-half; ½ teaspoon Worcestershire sauce; 6 ounces sharp cheddar cheese, grated (1 1/2 c.); salt; 2 tablespoons mayonnaise; 1 teaspoon Worcestershire sauce; ¼ teaspoon dry mustard; 12 ounces cooked crabmeat, picked over; 4 large slice sourdough bread, crusts trimmed, toasted; 1 ½ tablespoons minced green olives (optional)

Servings: persons

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
½ teaspoon dry mustard
cayenne pepper, a pinch
¾ cup whole milk
¼ cup half-and-half
½ teaspoon Worcestershire sauce
6 ounces sharp cheddar cheese, grated (1 1/2 c.)
salt
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
¼ teaspoon dry mustard
12 ounces cooked crabmeat, picked over
4 large slice sourdough bread, crusts trimmed, toasted
1 ½ tablespoons minced green olives (optional)

1
Warm the butter in a heavy saucepan over medium heat.
2
When melted, sprinkle in the flour, dry mustard, and cayenne; whisk to combine.
3
Pour in the milk, half-and-half, and Worcestershire sauce in a slow, steady stream, continuing to whisk as the mixture thickens.
4
Bring to a simmer, decrease heat to low, and continue cooking for about 3 minutes to eliminate the flour's pasty taste.
5
Stir in the cheese, mixing until melted evenly, and salt to taste.
6
Remove the sauce immediately from the heat and keep warm.
7
In a bowl, stir together the mayonnaise, Worcestershire sauce, and mustard.
8
Gently combine the crab with the mayonnaise mixture.
9
Heat the broiler.
10
Arrange the bread slices on 4 heatproof plates.
11
Spoon the crab mixture equally over the toast.
12
Ladle the cheese sauce over the crab, letting some of it pool around the edges of the plate.
13
Scatter olives over the cheese sauce if you wish.
14
Place the plates under the broiler, in batches if necessary, and heat for 1-2 minutes, until the sandwiches are heated through and the cheese is bubbly.
15
Serve the open-face sandwiches immediately.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, ½ teaspoon dry mustard, cayenne pepper, a pinch, and more.

Yes, Oregon Hot Crab and Cheddar Sandwich falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oregon Hot Crab and Cheddar Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions