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We LOVE seafood around here. There is no arguing that. And living on the beach gives us lots of seafood options here in town. Close by is Huntington Beach. It’s beautiful there, and I always wanted to live there. Maybe someday I’ll be writing from the beautiful coast in Huntington Beach, but for now, I’ll just post this from an hour away.

Slapfish was one of OC’s most popular trucks, and built such a large following, they’ve gone brick and mortar. Just this year, Chef Andrew Gruel, owner of Slapfish opened the first Slapfish Seafood Shack on Beach Blvd in Huntington Beach.

So even though it looks like Slapfish isn’t serving its Lobstacles curbside any longer, you can rest assured that you can still get some of the best seafood in town at his seafood shack. This week, we’re celebrating – a little late – Chef Andrew’s opening with his Crab and Brie Grilled Cheese Sandwich. I didn’t see this on his current menu, so consider it a “collectors’ item!”

Food Network’s Eat St. visited the Slapfish truck last season and scored this awesome recipe. If you love crab and grilled cheese, you CAN’T miss this one!

You can still find Slapfish online:

Twitter: https://twitter.com/#!/SlapFishSoCal

Facebook: http://www.facebook.com/slapfishsocal

 

Crab & Brie Grilled Cheese Sandwich

Ingredients

1 cup fresh Dungeness crab meat

2 tablespoons mayonnaise

1 lemon (zest and juice)

1 tablespoon chives, chopped

4 dashes Tabasco

4 slices thick cut artisan bread

4 tablespoons mascarpone cheese

1⁄4 cup cheddar cheese, shredded

1 tomato, diced

1⁄4 cup cucumber, sliced

4 large slices Brie cheese

4 tablespoons mango chutney

2 tablespoon butter

Fresh cracked pepper

1 lemon for garnish

Directions

Combine the crab meat, mayo, lemon juice, lemon zest, chives and Tabasco in a bowl. Set aside.

Heat the butter in a large non-stick skillet for 45 seconds until foaming.

Place the 2 sandwiches in the pan and toast for about 2 minutes.

Flip the sandwiches and place the entire pan in the oven at 350 degrees Fahrenheit. Bake for 4 minutes until a melting tenderness is reached.

Garnish with fresh lemon and cracked pepper.

Spread 2 slices of bread with the mascarpone cheese.

Sprinkle the shredded cheddar for the next layer.

Top with equal amounts of the crab mixture.

Scatter the chopped tomato over the crab.

Top the tomatoes with the sliced cucumber.

Place the Brie atop the cucumber.

Spread the mango chutney evenly on the 2 remaining pieces of bread.

Top the sandwiches with the remaining bread.

Yield: 2 servings

 

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About the Author

Andrew Nicora spends most of his time behind a camera, but never passes an opportunity to try a gourmet dish. He's an avid horror film buff, devoted David Lynch fan, and die hard foodie with a lifetime of food and beverage experience under his belt.