Crab-Feta Melt

Ingredients

• 1/2 lb crabmeat, flaked and picked over (fresh or canned but not frozen)
• 2 tablespoons mayonnaise
• 2 ounces feta cheese, crumbled
• 1 large celery rib, cut into 1/4-inch dice
• 1/3 cup fresh whole kernel corn, cooked 2 minutes in boiling water and drained (or use frozen whole kernel corn that has been thawed)
• 3/4 teaspoon curry powder
• fresh 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)

Directions

1. 1

   In a bowl, mix together the crab, mayonnaise, feta, celery, corn, curry, and pepper to taste; set aside (or can refrigerate the crab mixture for up to 1 day in advance; bring it to room temperature before using).

2. 2

   Butter one side of each slice of bread.

3. 3

   Place 4 slices on a work surface, buttered side down.

4. 4

   Spread crab mixture evenly over the 4 slices, followed by the cheese.

5. 5

   Place the remaining 4 bread slices on top, buttered side up.

6. 6

   Heat a large nonstick skillet over med-high heat for 2 minutes; put the sandwiches in the skillet (in batches), cover, and cook 2 minutes or until the undersides are golden brown and the cheese has begun to melt.

7. 7

   Uncover; turn sandwiches over with a spatula, pressing firmly to flatten them slightly.

8. 8

   Cook for 1 minute, or until the undersides are golden brown.

9. 9

   Turn the sandwiches again, press with the spatula, and cook 30 seconds, or until the cheese has melted completely.

10. 10

    Let cook slightly before serving.