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; total fat 8g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 2g; cholesterol 20mg; sodium 170mg; potassium 116mg; carbohydrates 10g; fiber 1g; sugar 1g; protein 4g; vitamin a 146IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 24mcg; vitamin b12 1mcg; calcium 30mg; iron 1mg.

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