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“The crab mixture can be made one day in advance.”

Ingredients Nutrition

  • 12 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
  • 13 cup fresh whole kernel corn, cooked 2 minutes in boiling water and drained (or use frozen whole kernel corn that has been thawed)
  • 34 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)


  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. Butter one side of each slice of bread.
  3. Place 4 slices on a work surface, buttered side down.
  4. Spread crab mixture evenly over the 4 slices, followed by the cheese.
  5. Place the remaining 4 bread slices on top, buttered side up.
  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. Uncover; turn sandwiches over with a spatula, pressing firmly to flatten them slightly.
  8. Cook for 1 minute, or until the undersides are golden brown.
  9. Turn the sandwiches again, press with the spatula, and cook 30 seconds, or until the cheese has melted completely.
  10. Let cook slightly before serving.

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