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

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • 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; 8 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 20 mg cholesterol; 170 mg sodium. 116 mg potassium; 10 g carbohydrates; 1 g fiber; 1 g sugar; 4 g protein; 146 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 1 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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