Crab, Okra, and Gouda Flatbread
Cuisine: American
Author: Rachel Hanawalt
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
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!
  • 1 C okra cut into coins
  • ½ C sweet yellow onion, diced
  • ½ tsp and 1½ Tbsp olive oil, divided
  • 2 C shredded red wax gouda cheese
  • 2 tsp Old Bay seasoning
  • 1 C fresh or frozen sweet corn
  • 8 oz super lump crab meat
  • ½ C seeded and quartered cherry tomatoes
  • 4 pocketless pitas or lavash bread
  1. Preheat and clean your grill, and while the grill is heating prep all of your ingredients.
  2. Combine ½ tsp olive oil, 1 cup of okra cut into coins, and ½ cup of diced sweet yellow onions in a sauté pan over medium high heat. Sauté until the okra and onions are softened and browned. Remove from the heat and set aside.
  3. Prep the gouda by shredding it and then evenly coating it with Old Bay seasoning. Quarter and seed 1 cup of cherry tomatoes. If you're using fresh corn, remove it from the husk, and if it's frozen, thaw it out.
  4. Once the grill is heated and cleaned set the grill to medium-low heat and brush olive oil onto one side of the lavash bread.
  5. Place the 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.
  6. Allow the flatbread to cool for a couple of minutes and then serve as an appetizer or an entree.
Recipe by Simple Seasonal at