Description
With cooler weather approaching, we’re taking one last moment to dream of the beach with the flavors of crab meat and Old Bay on this delicious flatbread!
Ingredients
- 5 teaspoons Olive Oil, Divided
- 1 cup Sliced Okra, Cut Into Coins
- ½ cups Sweet Yellow Onion, Diced
- 2 cups Shredded Red Wax Gouda Cheese
- 2 teaspoons Old Bay Seasoning
- 1 cup Fresh Or Frozen Sweet Corn
- ½ cups Seeded And Quartered Cherry Tomatoes
- 4 whole Pocketless Pitas Or Lavash Bread
- 8 ounces, weight Super Lump Crab Meat
Preparation
Preheat and clean your grill. While grill is heating, prep all of your ingredients.
Combine 1/2 teaspoon olive oil, okra cut into coins, and diced sweet yellow onions in a sauté pan over medium high heat. Sauté until okra and onions are softened and browned. Remove from heat and set aside.
Prep the gouda by shredding it and then evenly coating it with Old Bay seasoning. Quarter and seed cherry tomatoes. If you’re using fresh corn, remove it from the husk; if it’s frozen, thaw it.
Once the grill is heated and cleaned, set the grill to medium-low heat and brush remaining olive oil onto one side of the lavash bread. Place bread oiled-side down on the grill. Quickly assemble by sprinkling with gouda, corn, okra and onion mixture, crab, and then cherry tomatoes. Shut the lid and grill 5–7 minutes. It is finished once the cheese is melted and the lavash is beginning to brown.
Allow the flatbread to cool for a couple of minutes and then serve as an appetizer or an entree.
