Combine the first seven ingredients (crab meat to black pepper) in a bowl.

Toast the bread lightly on both sides. Heat a skillet or griddle over medium-low heat.

Generously spread two slices of bread with butter, dust generously with paprika, and place them butter side down in the pan. Distribute 1/4 of the cheese on each of the two slices. Spread half the crab salad on each; top with remaining cheese. Butter and sprinkle paprika on the remaining bread and place on top. Press down very gently, if necessary.

Cook sandwich until bottom is crisp; turn over carefully and cook until other side is crisp. Cut with a serrated or very sharp knife, taking care not to press out the filling. Serve with bread & butter pickles.