Serve these fresh crab salad sandwiches as an appetizer or serve them with fruit to make a light meal.

Source: Midwest Living


Recipe Summary

30 mins
12 small sandwiches


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

126 calories; fat 8g; cholesterol 20mg; saturated fat 2g; carbohydrates 10g; mono fat 2g; poly fat 2g; insoluble fiber 1g; sugars 1g; protein 4g; vitamin a 145.8IU; vitamin c 2.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 24.2mcg; vitamin b12 0.9mcg; sodium 170mg; potassium 116mg; calcium 30.3mg; iron 0.7mg.