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Country Living Flavors of Country Cookbook
by the Editors of Country Living
Produced for more than 100 years in its name- sake Oregon county, Tillamook Cheddar comes from fresh milk whose natural enzymes are key to making quality Cheddar cheese. On this open-face crab-salad sandwich it's the icing on the cake.
Makes 4 Servings




    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 cup milk
    • 1½ cups shredded Tillamook or other mild Cheddar cheese (about 6 ounces)
    • 1 teaspoon dry mustard
    • 1/2 teaspoon Worcestershire sauce
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground red pepper


    • 3/4 pound fresh crabmeat, picked over and shell pieces discarded
    • 1/4 cup chopped green onions
    • 2 tablespoons mayonnaise
    • 1/2 teaspoon hot pepper sauce
    • 1 teaspoon fresh lemon juice
    • 1/8 teaspoon ground black pepper


    • 8 slices sourdough bread


1. Make The Cheese Sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and cook mixture, whisking constantly—about 1 minute. Add the milk and continue to whisk. Increase heat to medium-high and bring the mixture to a boil. Cook 1 more minute. Remove from heat and whisk in the cheese, mustard, Worcestershire sauce, salt, and red pepper. Cover and keep warm.

2. Assemble The Sandwiches: Preheat broiler. In a medium bowl, mix together the crabmeat, green onions, mayonnaise, hot pepper sauce, lemon juice, and black pepper. On a sheet pan, place the bread slices and top each with 1/2 cup of the crab salad. Pour 1/4 cup cheese sauce over each sandwich and place under broiler until lightly browned—about 2 minutes. Serve immediately.

Nutrition information per serving—protein: 35 g; fat: 30 g; carbohydrate: 33.2 g; fiber: 1.7 g; sodium: 1,065 mg; cholesterol: 148 mg; calories: 547.

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