Crab and Cheddar Stuffed Pumpernickel with Pickled Peppers

Crab and Cheddar Stuffed Pumpernickel with Pickled Peppers
Chef Brainy
What Started it all:
Cheddar picked pepper. Egg. Crab. Pumpernickel almond milk water

This delightful recipe combines the rich flavors of crab, cheddar, and pickled peppers, all nestled inside slices of hearty pumpernickel bread. It's a unique and satisfying dish that's perfect for brunch or a light dinner.


  • 8 slices of pumpernickel bread
  • 1 cup of shredded cheddar cheese
  • 1 cup of cooked crab meat
  • 1/4 cup of finely chopped pickled peppers
  • 4 large eggs
  • 1/2 cup of almond milk
  • 1/4 cup of water
  • Salt and pepper to taste
  • Butter or oil for cooking


  1. In a medium bowl, combine the shredded cheddar cheese, cooked crab meat, and finely chopped pickled peppers. Mix well and set aside.
  2. In another bowl, whisk together the eggs, almond milk, water, salt, and pepper until well combined.
  3. Take 4 slices of pumpernickel bread and evenly distribute the crab and cheddar mixture on each slice. Top with the remaining 4 slices of bread to form sandwiches.
  4. Carefully dip each sandwich into the egg mixture, ensuring both sides are well-coated. Allow any excess to drip off.
  5. Heat a large skillet or griddle over medium heat and add a bit of butter or oil. Once hot, place the sandwiches in the skillet. Cook for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
  6. Remove the sandwiches from the skillet and let them cool slightly before serving. Cut each sandwich in half diagonally for a nice presentation.

This Crab and Cheddar Stuffed Pumpernickel with Pickled Peppers is a delicious and unique dish that brings together a variety of flavors and textures. Serve it with a light salad or some fresh fruit for a complete meal. Enjoy!

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