Jumbo Crab Grilled Cheese & Bisque
Jumbo Crab Grilled Cheese & Bisque
Ingredients
For the Crab Bisque
- 4 tablespoons unsalted butter
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry sherry
- 2 tablespoons tomato paste
- 4 cups fish stock
- 1 1/2 cups heavy cream
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper
- 8 ounces jumbo lump crab meat, picked over for shells, divided
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, finely chopped, for garnish
- 1 tablespoon heavy cream, for garnish swirl
For the Jumbo Crab Grilled Cheese
- 8 ounces jumbo lump crab meat, picked over for shells
- 2 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 8 slices thick-cut brioche or potato bread
- 4 ounces gruyere cheese, shredded
- 4 ounces white cheddar cheese, shredded
- 4 tablespoons unsalted butter, softened
Instructions
- 1
Prepare the Crab Bisque: In a large pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add the minced shallots and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 2
Stir in the all-purpose flour and cook for 2 minutes, stirring constantly, to create a roux. Gradually whisk in the dry sherry, scraping up any browned bits from the bottom of the pot. Cook for 1 minute until slightly thickened.
⏱️ 3 min
- 3
Stir in the tomato paste, fish stock, heavy cream, Old Bay seasoning, and cayenne pepper. Bring the bisque to a gentle simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the bisque to thicken slightly.
⏱️ 20 min
- 4
Carefully transfer the bisque to a blender (or use an immersion blender) and blend until completely smooth. Strain the bisque through a fine-mesh sieve back into the pot for an extra silky texture. Season with salt and black pepper to taste. Keep warm over low heat.
⏱️ 5 min
- 5
Prepare the Crab Grilled Cheese Filling: In a medium bowl, gently combine 8 ounces of jumbo lump crab meat with softened cream cheese, mayonnaise, Dijon mustard, chopped fresh parsley, chopped fresh chives, and lemon zest. Season with salt and black pepper. Mix just until combined, being careful not to break up the crab too much.
⏱️ 10 min
- 6
Assemble the Grilled Cheese: Lay out the 8 slices of bread. On four of the slices, evenly distribute the shredded Gruyere and white cheddar cheeses. Top the cheese with the crab mixture, spreading it gently. Place the remaining four slices of bread on top to form sandwiches.
⏱️ 5 min
- 7
Butter the outside of each sandwich with softened unsalted butter. Heat a large skillet or griddle over medium heat. Place the sandwiches in the hot skillet, butter-side down. Cook for 4-6 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey. You may need to cook in batches.
⏱️ 12 min
- 8
To serve the bisque: Divide the remaining 4 ounces of jumbo lump crab meat among 4 serving bowls. Ladle the hot bisque over the crab. Drizzle a small swirl of heavy cream on top of each bisque and garnish with finely chopped fresh chives.
⏱️ 3 min
- 9
Cut each grilled cheese sandwich in half diagonally. Serve immediately alongside the creamy crab bisque for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jumbo Crab Grilled Cheese & Bisque
Ingredients
For the Crab Bisque
- 4 tablespoons unsalted butter
- 2 shallots, finely minced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry sherry
- 2 tablespoons tomato paste
- 4 cups fish stock
- 1 1/2 cups heavy cream
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper
- 8 ounces jumbo lump crab meat, picked over for shells, divided
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh chives, finely chopped, for garnish
- 1 tablespoon heavy cream, for garnish swirl
For the Jumbo Crab Grilled Cheese
- 8 ounces jumbo lump crab meat, picked over for shells
- 2 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 8 slices thick-cut brioche or potato bread
- 4 ounces gruyere cheese, shredded
- 4 ounces white cheddar cheese, shredded
- 4 tablespoons unsalted butter, softened
Instructions
- 1
Prepare the Crab Bisque: In a large pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add the minced shallots and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 2
Stir in the all-purpose flour and cook for 2 minutes, stirring constantly, to create a roux. Gradually whisk in the dry sherry, scraping up any browned bits from the bottom of the pot. Cook for 1 minute until slightly thickened.
⏱️ 3 min - 3
Stir in the tomato paste, fish stock, heavy cream, Old Bay seasoning, and cayenne pepper. Bring the bisque to a gentle simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld and the bisque to thicken slightly.
⏱️ 20 min - 4
Carefully transfer the bisque to a blender (or use an immersion blender) and blend until completely smooth. Strain the bisque through a fine-mesh sieve back into the pot for an extra silky texture. Season with salt and black pepper to taste. Keep warm over low heat.
⏱️ 5 min - 5
Prepare the Crab Grilled Cheese Filling: In a medium bowl, gently combine 8 ounces of jumbo lump crab meat with softened cream cheese, mayonnaise, Dijon mustard, chopped fresh parsley, chopped fresh chives, and lemon zest. Season with salt and black pepper. Mix just until combined, being careful not to break up the crab too much.
⏱️ 10 min - 6
Assemble the Grilled Cheese: Lay out the 8 slices of bread. On four of the slices, evenly distribute the shredded Gruyere and white cheddar cheeses. Top the cheese with the crab mixture, spreading it gently. Place the remaining four slices of bread on top to form sandwiches.
⏱️ 5 min - 7
Butter the outside of each sandwich with softened unsalted butter. Heat a large skillet or griddle over medium heat. Place the sandwiches in the hot skillet, butter-side down. Cook for 4-6 minutes per side, or until the bread is golden brown and crispy, and the cheese is melted and gooey. You may need to cook in batches.
⏱️ 12 min - 8
To serve the bisque: Divide the remaining 4 ounces of jumbo lump crab meat among 4 serving bowls. Ladle the hot bisque over the crab. Drizzle a small swirl of heavy cream on top of each bisque and garnish with finely chopped fresh chives.
⏱️ 3 min - 9
Cut each grilled cheese sandwich in half diagonally. Serve immediately alongside the creamy crab bisque for dipping.
⏱️ 2 min