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Crab, Avocado and Watercress Sandwiches
- Yield: 12 small sandwiches
- Start to Finish
Serve these fresh crab salad sandwiches as an appetizer or serve them with fruit to make a light meal.
snipped fresh chives
chopped cooked fresh lump or jumbo crabmeat or drained pasteurized canned lump crabmeat, flaked and cartilage removed
ground white pepper
kosher salt or salt
thinly sliced firm-textured white or wheat sandwich bread
avocado, halved, seeded, peeled and sliced
loosely packed watercress (thick stems discarded), rinsed and dried
In a small bowl, combine mayonnaise, 1 tablespoon chives, and lemon juice. Add crabmeat; stir with a fork to combine. Season with white pepper and salt.
Spread one side of each slice of bread with butter. Arrange avocado slices on half of the buttered bread slices. Top with crab mixture. Add watercress. Top with remaining bread slices; buttered-side down. Trim the crusts from bread. Cut each sandwich into 3 equal pieces. (Sandwiches can be filled and refrigerated, covered tightly with plastic wrap, for one hour before serving.) Garnish with additional chives before serving. Makes 12 small sandwiches.
(Crab, Avocado and Watercress Sandwiches)
Thiamin (mg) 0, Riboflavin (mg) 0, chol. (mg) 20, Niacin (mg) 1, sat. fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 2, Folate (µg) 24, fiber (g) 1, Cobalamin (Vit. B12) (µg) 1, sugar (g) 1, sodium (mg) 170, Potassium (mg) 116, cal. (kcal) 126, calcium (mg) 30, vit. A (IU) 146, pro. (g) 4, iron (mg) 1, vit. C (mg) 2, carb. (g) 10, Fat, total (g) 8