Crab-Feta Melt Recipe

Name: Crab-Feta Melt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound crabmeat, preferably fresh (or canned; do not use frozen crab); 2 tablespoons mayonnaise; 2 ounces feta cheese, crumbled or cut into 1/4-inch dice; 1 large rib celery cut into 1/4-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); 3/4 teaspoon curry powder; Freshly ground pepper; 2 tablespoons butter, at room temperature; 8 slices sourdough bread ( 1/4 inch thick); 6 ounces Monterey Jack cheese, coarsely grated (or use cheddar for a sharper flavor)

Servings: persons

1/2 pound crabmeat, preferably fresh (or canned; do not use frozen crab)
2 tablespoons mayonnaise
2 ounces feta cheese, crumbled or cut into 1/4-inch dice
1 large rib celery cut into 1/4-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)
3/4 teaspoon curry powder
Freshly ground pepper
2 tablespoons butter, at room temperature
8 slices sourdough bread ( 1/4 inch thick)
6 ounces Monterey Jack cheese, coarsely grated (or use cheddar for a sharper flavor)

1
In a medium bowl, stir together the crab, mayonnaise, feta, celery, corn, curry, and pepper to taste.
2
Set aside.
3
(The crab mixture can be made up to 1 day in advance and refrigerated.
4
Bring to room temperature before using).
5
To assemble: Butter one side of each slice of bread.
6
Place 4 slices on your work surface, buttered side down.
7
Distribute the crab mixture evenly over the 4 slices, followed by the cheese.
8
Place the remaining 4 bread slices on top, buttered side up.
9
STOVETOP METHOD: Heat a large nonstick skillet over medium-high heat for 2 minutes.
10
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.
11
Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly.
12
Cook for 1 minute, or until the undersides are golden brown.
13
Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the Monterey Jack cheese has melted completely.
14
Let cool slightly before serving.
15
SANDWICH MAKER METHOD: Preheat the sandwich maker.
16
Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
17
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.
18
GAS GRILL METHOD: Brush the grill rack with oil and preheat the grill to medium-high.
19
Follow directions for sandwich assembly.
20
Put the sandwiches on the grill and follow directions for the stovetop method.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound crabmeat, preferably fresh (or canned; do not use frozen crab), 2 tablespoons mayonnaise, 2 ounces feta cheese, crumbled or cut into 1/4-inch dice, 1 large rib celery cut into 1/4-inch dice, and more.

Yes, Crab-Feta Melt falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab-Feta Melt

How did you like this recipe?

Frequently Asked Questions