Crab, Avocado, and Watercress Sandwiches
Serve this mini crab salad sandwich recipe for an appetizer or at a spring party with a variety of side salads.
Ingredients
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3 tablespoons light mayonnaise or salad dressing
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1 tablespoon snipped fresh chives
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1 teaspoon lemon juice
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1 cup chopped cooked fresh lump or jumbo crabmeat or drained pasteurized canned lump crabmeat, flaked and cartilage removed
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1/8 teaspoon ground white pepper
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Dash salt
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8 thin slices firm-texture white or wheat sandwich bread
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2 tablespoons 40% to 50% vegetable oil spread
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1 avocado, halved, seeded, peeled, and sliced
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1/2 cup loosely packed watercress (thick stems discarded), rinsed and dried
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Fresh chives
Directions
1.
In a small bowl, combine mayonnaise, the 1 tablespoon chives, and the lemon juice. Add crabmeat; stir with a fork to combine. Stir in white pepper and salt.
2.
Spread one side of each of the bread slices with vegetable oil spread. Arrange avocado slices on half of the buttered bread slices. Top with crab mixture. Add watercress. Top with the remaining bread slices, buttered sides down. Trim the crusts from bread. Cut each sandwich crosswise into three pieces.
3.
Sprinkle with additional chives before serving. Makes 12 bite-size sandwiches.
Make-Ahead Directions
Prepare as directed through step 2. Cover tightly with plastic wrap. Chill in the refrigerator for up to 1 hour. Sprinkle with additional chives before serving.
Nutrition information
Calories 107, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 13 mg, Sodium 178 mg, Carbohydrate 10 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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