The Crabby Cobb Panini

Diana Adcock


Not a crab fan? Try grilled, sliced lobster tail or crispy tempura shrimp. Serve with fries or kettle chips with blue cheese dip.


★★★★★ 1 vote

25 Min
10 Min
Stove Top


  • 1/2 c
    butter, room temp
  • 1/2 c
  • 16 slice
    tillamook colby jack cheese
  • 1 c
    blue cheese crumbled
  • 1 large
    ripe tomato, 8 medium thick slices
  • 1 large
    ripe avocado, peeled, pitted, 16 slices
  • 8 slice
    thick cut bacon, cooked crisp
  • 1 lb
    dungness crab meat, picked and divided into fourths
  • 3 c
    baby spinach, divided into fourths
  • 8 slice
    whole grain white or wheat bread

How to Make The Crabby Cobb Panini


  1. In a medium bowl whisk together butter and mayo. Set aside.
  2. Prep tomato and avocado, set aside.
  3. Cook bacon, drain on a paper towel-pat off fat. Set aside.
  4. Double check crab for any shell bits and remove.
  5. Lay out 4 slices of bread, layer in this order (each):
    2 slices Tillamook Colby jack cheese.
    2 tablespoons blue cheese.
    2 slices tomato.
    4 slices avocado.
    1/4 cup crab meat.
    2 slices bacon (I tear mine in half so it's not hanging off)
    2 slices Tillamook Colby Jack Cheese.
    Remaining bread slices.
  6. Heat large cast iron skillet over medium heat. Griddle or Panini Press to 350 degrees. Any higher and the middle of your sandwich will not be warm and your bread burned.
  7. Butter the tops of the bread with the butter/mayo mixture.
  8. Place butter/mayo side down on your hot skillet, griddle or Panini press.
  9. Now butter the remaining bread.
  10. Cook for about 4-5 minutes per side-you want your bread nice and evenly golden brown.
  11. Serve hot. Offer Blue Cheese or Thousand Island dressing for dipping.

Printable Recipe Card

About The Crabby Cobb Panini

Course/Dish: Sandwiches
Main Ingredient: Seafood
Regional Style: American

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