Saturday, June 15, 2013

Crab and Avocado Sandwich

Once upon a time there was a restaurant in the Heart of Bossier shopping center called Louisiana Bar and Grill. It was one of the few places the family would drive "all the way" to Bossier for a meal. Mom, sister and I would always order the Crab and Avocado Sandwich. Funny, that is really one of the only things I remember about the place. It was a little loud, combination bar and restaurant with this great sandwich. Now it is a billiards slash bar kind of place. It closed when I was in college. Since then we have been making the sandwich at home. It couldn't be easier and it is so delicious. I love the creamy filling of avocado, crab and thousand island. They really complement each other. The pepper jack cheese adds a little spice and the sourdough a tangy crunch. Try it next time you want a grown up grill cheese.

Crab and Avocado Sandwich
Serves: 2


4 slices Sourdough Bread
Light Butter
4 slices Pepper Jack Cheese
1/2 cup Lump Crabmeat
1/8 cup Thousand Island Dressing (recipe follows)
1 medium/large avocado, sliced
Salt and pepper to taste


Spread butter on one side of each piece of bread. Place two slices of bread butter side down in a skillet. Layer with pepper jack, crab meat, dressing and avocado, season with salt and pepper. Top with another piece of pepper jack and remaining slices of bread butter side up. Turn skillet on to medium high heat. Grill sandwich until golden brown. Carefully flip sandwich and continue to grill until second side is golden brown. Remove from pan and cut in half on the diagonal.

I use to buy bottled Thousand Island Dressing for this sandwich. You are welcome to do so, but I found I was always throwing away the rest of the bottle. It would just go unused and sit in the refrigerator until it expired. So this time I decided to make my own. It turned out great. This is more than a salad dressing. It just might become my special sauce recipe for burgers too. It is creamy, tangy and a little crunchy from the pickle and onion. Best of all, it makes less than a cup. 

Thousand Island Dressing
Makes: approx. 3/4 cup


1/2 cup light Mayonnaise
2 Tbsp. ketchup
1 Tbsp. white vinegar
2 tsp. sugar
2 tsp. sweet pickle relish
2 tsp. onion, finely minced
1/8 tsp salt
1 dash black pepper
1 smidgen cayenne pepper


Combine all of the ingredients in a small bowl. Stir until well combined.

Place dressing in a container with tight fitting lid. Refrigerate for several hours. Stir occasionally, so that the sugar dissolves and the flavors blend.

Linking to:
Life on Lakeshore Drive: A Bouquet of Talent Linky Party
Ms. enPlace: See Ya in the Gumbo
Jam Hands: Recipe Sharing Mondays
Anyonita Nibbles: Tasty Tuesdays
Buns In My Oven: What's Cookin Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Six Sister's Stuff: Strut Your Stuff Saturday Link Party
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Carole's Chatter: Food on Fridays - Sandwiches


  1. Crab & avocado are great together. I think the pepper jack cheese would really make this sandwich sing. Yum! Thank you for linking!

    Your story made me think about how my parents would drive us all the way to Picayune, Mississippi for Uncle Chester's fried catfish (a restaurant...not kin.)

  2. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

  3. Mmmm! :) I can totally dig this sandwich! I love anything with avocado and anything with crab and you've joined them together! What's even more special is the story behind this dish :) What lovely memories! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

  4. I actually worked at LA Bar & Grill for a while in college so this post brings back memories!


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