Prepare crab mixture: blend dressing and chives. Stir in crab and celery. Cover and refrigerate, if needed, until serving.

For each serving, butter 1 side each of 2 bread slices. Portion 2/3 cup (#6 scoop) crab mix on unbuttered side of bread.

Top with 1-1/2 ounces cheese and bread slice, buttered side up.

Grill sandwiches over medium heat until golden brown and cheese begins to melt.

*Reduced Fat Variation: Use light salad dressing and 1/2 teaspoon cayenne pepper for dressing. Substitute reduced-fat cheese for regular and spray coat bread slices with butter substitute.

Recipe and Photo Courtesy of The Alaska Seafood Marketing Institute.