Crab, Avocado, and Watercress Sandwiches
Recipe from Diabetic Living

Serve this mini crab salad sandwich recipe for an appetizer or at a spring party with a variety of side salads.


Crab, Avocado, and Watercress Sandwiches


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Total Time: 30 mins
Servings: 12 bite-size sandwiches
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Ingredients
 
savings in
 
  • 3  tablespoons  light mayonnaise or salad dressingOn Sale
  • 1  tablespoon  snipped fresh chivesOn Sale
  • 1  teaspoon  lemon juiceOn Sale
  • 1  cup  chopped cooked fresh lump or jumbo crabmeat or drained pasteurized canned lump crabmeat, flaked and cartilage removedOn Sale
  • 1/8  teaspoon  ground white pepperOn Sale
  •   Dash  saltOn Sale
  • 8  thin slices  firm-texture white or wheat sandwich breadOn Sale
  • 2  tablespoons  40% to 50% vegetable oil spreadOn Sale
  • 1    avocado, halved, seeded, peeled, and slicedOn Sale
  • 1/2  cup  loosely packed watercress (thick stems discarded), rinsed and driedOn Sale
  •     Fresh chivesOn Sale

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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