Crab melt sandwich with pickled okra slaw

Crab melts: in a small pot, melt the butter and cheese spread. Once melted, add mayonnaise and whisk until smooth. Add the rest of the ingredients and whisk again.

Remove from heat and spread 1 to 2 tablespoons of mixture onto each half of a split English muffin. Place each cheese and crab-topped English muffin on a sheet pan and place the pan in the freezer for 2 hours. After 2 hours, everything should be frozen solid, and you can move the crab melts from the pan to a freezer zip-top bag and place them back in the freezer until time to make a sandwich.

Pickled okra slaw: add your shredded cabbage to a large bowl. If you have a food processor, don't forget that some of them have a shredding feature. Use that to shred if you can. Makes things quick. 

Add roughly chopped pickled okra, okra liquid, apple cider vinegar, olive oil, honey, Dijon mustard, celery seed, salt, and black pepper to your bowl and mix with a spoon to combine everything thoroughly. 

You shouldn't need any extra salt, but you should taste the slaw to see if it needs anything else at this time. 

Store in a container in the refrigerator for up to a week. 

Cooking process: when it's time to make a sandwich, preheat the oven to 350 F (175 C). 

Place a crab melt into the oven on a sheet pan and cook for 15 minutes. Remove the pan from the oven and place one half of a sliced English muffin, cut side up, in the pan beside the cooked crab melt. Broil both the crab melt and the untoasted English muffin half until the naked English muffin starts to take on just a little bit of browning. If you do not have a broiler, just keep the oven on 350 and do the same thing.

After everything is toasty, remove the pan from the oven. Place a couple of spoonfuls of pickled okra slaw on top of the crab melt and top with the toasted English muffin half to complete the sandwich.

Serve and enjoy.