Vegetarian Grilled Crab Sandwich
Discover a creative twist on the classic grilled crab sandwich with this irresistible Vegetarian Grilled Crab Sandwich recipe! Perfect for plant-based eaters, this dish cleverly mimics the texture and flavor of crab meat using shredded artichoke hearts and hearts of palm, delicately seasoned with Old Bay and a tangy blend of Dijon mustard and lemon juice. Sandwiched between buttery whole wheat bread and melty cheddar cheese, these hearty, golden-brown sandwiches deliver the ultimate comfort food experience while staying completely vegetarian. Ready in just 25 minutes, they’re ideal for a quick lunch or dinner that’s satisfying, flavorful, and sure to impress. Whether you're craving a seafood-inspired dish without the seafood or a fresh idea for your Meatless Monday, this recipe is bound to become a favorite!
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Recipe Information
Ingredients
- 1 can (14 oz) Artichoke hearts
- 1 can (14 oz) Hearts of palm
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 teaspoon Old Bay seasoning
- 1 stalk Celery
- 2 stalks Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 slices Whole wheat bread
- 2 tablespoons Butter
- 4 slices Cheddar cheese
Instructions
Drain and rinse the artichoke hearts and hearts of palm. Pat them dry with a paper towel to remove excess moisture.
In a medium bowl, shred the artichoke hearts and hearts of palm using your fingers or a fork to mimic the texture of crab meat.
Finely chop the celery stalk and green onions, adding them to the bowl with the artichoke and hearts of palm.
Add mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and black pepper to the mixture. Stir until well combined.
Butter one side of each slice of whole wheat bread.
Preheat a large nonstick skillet over medium heat.
Place four slices of bread, butter side down, into the skillet.
On each bread slice, layer one slice of cheddar cheese, followed by a generous portion of the artichoke mixture.
Top with the second slice of bread, butter side up.
Cook for 3-4 minutes, or until the bread is golden brown and the cheese begins to melt.
Carefully flip each sandwich and cook for an additional 3-4 minutes until the second side is golden and the cheese is fully melted.
Remove the sandwiches from the skillet, allow them to cool for a minute, then cut in half and serve warm.
Nutrition Facts
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.0 g | 196% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 6910 mg | 300% | |
| Total Carbohydrate | 212.0 g | 77% | |
| Dietary Fiber | 48.3 g | 172% | |
| Total Sugars | 16.3 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1151 mg | 89% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2886 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
