Crab and Tillamook Cheddar Sandwiches

4 slices sourdough bread or English muffins
12 oz crabmeat
2 cups grated Tillamook cheddar cheese (8 oz)
1/4 cup thinly sliced green onion
4 to 5 tablespoons mayonnaise

Preheat the broiler. Toast the bread slices until lightly browned on one side. Set aside on a wire rack to cool. Keep the broiler on. Pick over the crabmeat to remove any bits of shell or cartilage, and put in a medium bowl with cheese and green onion. Toss to mix, and then add just enough mayonnaise to hold the crab and cheese together; if you add too much, the sandwiches will be soft and soggy. Stir the ingredients until well blended. Spread the crab mixture on the untoasted side of the bread slices and place them on a baking sheet. Broil the sandwiches until the cheese is melted and top is bubbly, 3 to 4 minutes. Makes 4 servings.

Photo of junior dory fisherman Lane Olson holding a Dungeness crab caught off the shore of Cape Kiwanda.