Crab, Spinach and Feta Grilled Sandwich
Two grilled sandwiches with cooked crab, wilted spinach, feta and mozzarella. Original editorial formulation; timing is approximate.Two grilled sandwiches with cooked crab, wilted spinach, feta and mozzarella.
Ingredients
- 8 oz cooked, ready-to-eat crab meat drained and picked over
- 2 packed cups raw baby spinach
- 1 tbsp olive oil
- 1/4 cup crumbled feta
- 1/2 cup shredded low-moisture mozzarella
- 1 tbsp mayonnaise
- 1 tsp fresh lemon juice
- 4 slices sturdy sandwich bread
- 1 tbsp softened butter for bread
Instructions
- Wilt the spinach in olive oil for 1–2 minutes, cool briefly, then squeeze out its moisture.
- Drain and inspect the already-cooked crab. Fold it with the spinach, feta, mozzarella, mayonnaise, and lemon juice.
- Divide the filling between two bread slices, cover with the remaining slices, and butter the outer faces.
- Grill in a medium-low skillet about 4–5 minutes per side, adjusting heat to avoid burning and checking the center of the heated mixed filling reaches 165°F (74°C).
- Rest briefly, cut, and serve.
Notes
Use cooked ready-to-eat crab only; follow its package refrigeration directions. Discard shell fragments. Drain the spinach well. Contains crustacean shellfish, milk, wheat, and likely egg; verify labels. Times are estimates, not a guarantee.