Lunch that feels like a treat but takes minutes? This grilled crabstick and cheese sandwich balances creamy kani, melty cheddar, and crisp, buttery bread. Start with Pacific Bay Crabsticks, add a quick mayo-mustard mix, and you’ve got golden, stretchy, snacky perfection for two.
Grilled Crabstick & Cheese Sandwich
Yield: 2 sandwiches
Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy
INGREDIENTS
200g Pacific Bay Crabsticks, sliced or flaked
4 slices bread (white, wheat, brioche, or sourdough)
4 slices cheddar cheese, or 120 g cheddar, grated
2 tbsp mayonnaise
1 tbsp butter, softened (for spreading)
1 tsp Dijon mustard (optional)
Salt and freshly ground black pepper, to taste
1 tbsp parsley or spring onions, chopped (optional)
PROCEDURE
Make a quick kani filling. Flake or thinly slice the Pacific Bay Crabsticks, then mix with mayonnaise, Dijon if using, a pinch of salt and pepper, and herbs for freshness until creamy but still textured.
Layer for maximum melt. Lay out the bread and spread the crabstick mixture evenly on two slices, then add cheddar so it covers edge to edge for a full melt.
Toast to golden and gooey. Butter the outsides of each sandwich, heat a skillet over medium, and grill 2 to 3 minutes per side until the bread is crisp and deep gold and the cheese runs gently at the edges; press lightly with a spatula for even browning.
Serve hot and happy. Rest 30 seconds for clean slicing, cut on the diagonal, and plate with fries, chips, or a small green salad; add hot sauce or sriracha mayo if you want heat.
NOTES
Pacific Bay Advantage: Pacific Bay Crabsticks are made with premium-grade surimi, and ready to use, giving a clean, sweet crab flavor and reliable texture in every bite.
Alternatives: Try this with Pacific Bay Cooked & Peeled Shrimp, which are also ready to use once defrosted. Swap cheddar for quick-melt cheese, mozzarella, or a cheddar–mozzarella mix; use brioche for rich sweetness or sourdough for tang; add tomato or cucumber slices for freshness.
Chef’s tips: Keep heat at medium so the cheese melts as the bread crisps; if using very thick bread, cover the pan briefly to trap heat and finish the melt.
Storage: Best eaten fresh; if storing, cool completely and refrigerate up to 24 hours, then reheat in a dry pan or air fryer to re-crisp.
Serving suggestions: Pair with tomato soup, pickles, or a simple green salad; a drizzle of hot honey or sriracha mayo is a fun finish.
FAQS
Q: How to make a crabstick grilled cheese that melts without burning?
A: Use medium heat, butter the outsides, and cover the pan briefly to help the cheese melt while the bread browns evenly.
Q: What’s the best bread for a grilled crabstick sandwich?
A: Sourdough gives tang and structure, brioche adds buttery sweetness, and classic white toasts quickly—choose based on your desired flavor and crunch.
Q: Can you air fry a crabstick grilled cheese?
A: Yes. Assemble and butter the outsides, air fry at 180°C for 5 to 7 minutes, flipping once, until crisp and melty; watch closely to prevent over-browning.
Shop for Pacific Bay Crabsticks are in leading supermarkets and online at pacificbay.com.ph, and make this melty sandwich today.