Fresh Crabmeat and Cheese Triangles
Drain the crabmeat, discard any shell, and squeeze lightly to remove excess liquid.
In a large bowl, combine the mayonnaise with mustard, parsley, and tarragon (if using). Carefully and quickly fold in the crabmeat. Taste for seasoning and correct with salt and pepper if needed. Cover the bowl and set aside in the refrigerator.
Divide the bread slices into two stacks. Carefully spread a thin layer of butter on one side of all the pieces in one stack, and arrange the bread, buttered side down, on parchment- or plastic-covered baked sheets. Place a piece of Swiss cheese on top, spread evenly with 2 tablespoons of the crabmeat mixture, and top with another slice of cheese. Butter the other stack of bread and place 1 piece, buttered side out, on top of each sandwich. If not grilling immediately, set aside in the refrigerator.
In a large, heavy-bottomed skillet over medium heat, grill the sandwiches, in batches, until golden on one side, about 2 to 3 minutes. flip over and grill on the other side. Remove the sandwiches to a cutting board, slice off the crusts, and cut each sandwich into 4 triangles.
The following suggestions are brew pairings from our StarBrewers:
- UFO Hefeweizen - The light body of the hefe will not overpower the subtle flavor of crabmeat. Also, the citrus aroma of the hefe lends itself nicely to most seafoods.
- Deschutes Cascade Ale The delicate flavor of crab should not be overpowered by too bold of a beer. Cascade Ale is light and refreshing and compliments shellfish and a wide variety of cheeses.
- Humboldt Red Nectar - You need a slightly aggressive beer to compete with the crab flavor.