Sourdough Crab Melt

Tim Obert, veteran Monterey Bay fisherman and captain of two boats, is hoping area eaters consume Dungeness crab whether or not it’s local.

“I tell people it helps maintain the ocean environment in Oregon, and helps us with our market,” he says. “Anyone buying from anywhere is a good thing.”

With that in mind, the Fisheries Trust headed over to Moss Landing’s new Sea Harvest dockside market for some crab harvested from Oregon, and prepped two of the simpler and most satisfying crab dishes going: 1) fresh cracked crab with garlic butter; and 2) a sourdough crab melt.

Here appears the quick and easy formula to prepare the latter.

Ingredients (serves 2)

4 pieces sliced sourdough 

Shredded cheese blend (jack, Colby and cheddar)

1 whole Dungeness crab

1 avocado

Chipotle mayo

Method

Crack and clean the crab. Layer two slices of sourdough with the mayonnaise and a thick measure of crab, setting aside leftovers to dip in melted butter with minced garlic. Layer the other two slices of sourdough with smashed avocado. Sprinkle cheese over the crab side, lay in thin layer of olive oil in sauce pan pre-heated over medium flame, cover with lid until cheese is melted or bread is golden brown. Add avocado side and flip, pan-frying until also golden brown, pat oil dry with paper towel and serve sliced in half.