½ cup mayonnaise
2 tablespoons Old Bay Seasoning
2 teaspoons fresh lemon juice
12 ounces jumbo lump crabmeat, picked over and shredded
4 tablespoons Cabot Salted Butter, softened
8 slices pumpernickel bread
Salt and ground black pepper to taste
6 ounces Cabot Pepper Jack, thinly sliced
COMBINE mayonnaise, Old Bay Seasoning and lemon juice in a small bowl. Add crabmeat and toss lightly to combine.
PREHEAT large skillet or griddle over medium-low heat. Butter both sides of bread slices and season with salt and pepper. Assemble sandwiches, placing cheese on both sides and crabmeat mixture in middle.
ADD sandwiches and cook until golden on underside, reducing heat if needed. Turn over and cook until sandwiches are golden on second side, cheese is melted and crabmeat is heated through. Cut each sandwich in half on diagonal and serve.
Recipe courtesy of Chef Jawn Chasteen, The Sea Grill, New York, NY.