Published by Stewart, Tabori & Chang
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.
Total Timeunder 15 minutes
Recipe Coursemain course
Equipmentgrill, panini press
Taste and Texturebuttery, cheesy, crisp, savory, spiced
Type of Dishgrilled sandwich, sandwich
- 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)
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