← Back to Search Results
grilling
Crab-Feta Melt

Photo by:
Comments: 0
 

Recipe

This is a rather exotic version of the classic crab melt, featuring two kinds of cheese and a dash of curry powder to intensify the flavors. The crab mixture can be made one day in advance, making this an easy do-ahead grilled cheese sandwich.

Yield: 4 sandwiches

Ingredients

  • ½ pound crabmeat, preferably fresh (or canned; do not use frozen crab)
  • 2 tablespoons mayonnaise
  • 2 ounces feta cheese, crumbled or cut into ¼-inch dice
  • 1 large rib celery cut into ¼-inch dice
  • 1/3 cup fresh corn off the cob, cooked 2 minutes in boiling water (or use frozen or canned corn that has been thawed or drained)
  • ¾ teaspoon curry powder
  • Freshly ground pepper
  • 2 tablespoons butter, at room temperature
  • 8 slices sourdough bread (¼ inch thick)
  • 6 ounces Monterey Jack cheese, coarsely grated (or use cheddar for a sharper flavor)

Directions

In a medium bowl, stir together the crab, mayonnaise, feta, celery, corn, curry, and pepper to taste. Set aside. (The crab mixture can be made up to 1 day in advance and refrigerated. Bring to room temperature before using).

To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Distribute the crab mixture evenly over the 4 slices, followed by the cheese. Place the remaining 4 bread slices on top, buttered side up.

STOVETOP METHOD: Heat a large nonstick skillet over medium-high heat for 2 minutes.

Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown.

Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the Monterey Jack cheese has melted completely. Let cool slightly before serving.

SANDWICH MAKER METHOD: Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions. If your sandwich maker doesn't have an adjustable lid, be very careful when you lower the lid; if you put too much weight on the sandwiches the crab mixture might ooze out.

GAS GRILL METHOD: Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.


© 2004 Laura Werlin
 

Nutritional Information

Nutrients per serving (% daily value)

420kcal (21%)
463mg (46%)
3mg (5%)
162mcg RAE (5%)
361mg
49mg
27g
2g
1g
14g
119mg (40%)
748mg (31%)
15g (75%)
28g (44%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
cooking-for-friends Cooking for Friends
by Gordon Ramsay
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?