Big Boy’s Brunch

Over the last couple of days, I have been chatting with a great guy called Drew who runs a data recovery and computer forensics business on the East Coast of the US in an area where I used to work.  Our chats brought back memories of good times I have spent and great meals I have eaten in that area.  I can recall fun nights eating bar snacks in a Fairfax sports bar after long weeks in the office, weekend drives for exquisite seafood at a harbour-side table in Annapolis and meat and potatoes on St Patrick’s Day in an Irish bar in Baltimore.

While I like to eat healthy and try to watch my waistline, I must confess I am a complete sucker for ‘Americana’ food – those heart attack meals and snacks that are tightly woven into a Walter Mosley novel, a Scorsese film or your favourite US comedy show.  Meals like a gooey cheese Philly steak sandwich, spicy buffalo wings with a pitcher of beer, crayfish and lobster tails piled high, Caesar salads with crispy croutons and spaghetti & meatballs with a shirt-staining sauce.

All this got me to thinking about a snack that would transport me back to those times without the expense and hassle of the 12 hour flight and the intimate attentions of Homeland Security and here’s one I found in my recipe file.

Crab and Avocado Melts

Healthy this recipe ain’t but a little of what you fancy (or all things in moderation as my Gran used to say) is nice now and again, so I have scaled back on the full-fat original where possible to lower the impact on your insides.

2 cups grated Cheddar cheese, mature for preference
1 can (6 ounces) crab meant, rinsed, drained and flaked
1/3 cup finely chopped green bell pepper
6 slices streaky bacon, cooked and snapped into chunks
1/4 cup light sour cream
1/4 cup light mayonnaise
Salt and pepper to taste
2 avocados, seeded, peeled and sliced
5 muffins or bagels, split and lightly pre-toasted

Combine 1 cup cheese, crab meat, green pepper, bacon, sour cream, mayonnaise and salt and pepper in a large bowl.  Spoon crab mixture onto muffin halves.  Top each with avocado slices and remaining cheese.
Grill until the cheese melts and your mouth waters.