Maryland does a lot of different things with blue crabs. Besides just steaming them, crab meat is made into crabcakes, crab balls, crab imperial, and one of my favorites, crab dip. Sure, you can use pita bread, crackers, or a baguette to scoop up the crab dip, but why not use it as a flavor topping on a chicken breast sandwich? Mealtime gold.
SOFTWARE
· 8 oz. cream cheese, softened
· 8 oz. sour cream
· 1/4 c. mayonnaise
· 1 t. Worcestershire sauce
· 2 t. Old Bay
· 16 oz. lump crabmeat
· 1 T. olive oil
· 1 T. butter
· 2 chicken breasts, each split in half lengthwise
· Kosher salt and freshly ground pepper
· 4 slices of Colby jack cheese
· 4 brioche buns
METHOD
1. Heat the oven to 350 degrees.
2. Treat a square glass pan with cooking spray. Set aside
3. Mix cream cheese, sour cream, mayonnaise, Worcestershire, and Old Bay together in a large bowl.
4. Fold in crabmeat. Do not stir. You want to retain as much lump crabmeat together as possible.
5. Move mixture into glass pan and bake for 20 minutes. Set aside.
6. In a large skillet over medium heat, warm the olive oil and butter.
7. Season one side of the chicken and place that side down into the skillet. Season the other side. Cook for 5 minutes.
8. Flip the chicken and cook for another 5 minutes. Remove to a paper towel-lined plate.
9. Set the oven to broil.
10. Split the brioche bun and toast them under the broiler (optional).
11. Place a chicken breast on the bottom half. Top with some of the crab dip. Add a slice of the Colby jack cheese.
12. Put the sandwich under the broiler and melt the cheese.
13. Add any other condiments (a slice of tomato is nice or some pickles; more Old Bay is always recommended).
14. Serve and enjoy.
VARIANT
If you just want to enjoy the crab dip, add shredded cheese on top before popping in the oven to cook. Grilling the chicken is also a nice change.
