Crab, Avocado & Watercress Sandwiches
Serves 12
Ingredients
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- 3 tablespoons mayonnaise
- 1 tablespoon snipped fresh chives
- 1 teaspoon lemon juice
- 1 cup fresh lump or jumbo crabmeat chopped, cooked, flaked and cartilage removed, or drained pasteurized canned lump crabmeat
- ⅛ teaspoon ground white pepper
- Dash kosher salt or salt
- 8 slices firm-textured white or wheat sandwich bread thinly sliced
- 2 tablespoons butter softened
- 1 avocado halved, pitted, peeled and sliced
- ½ cup loosely packed watercress rinsed and dried, thick stems discarded
- Handful of chives as desired
Preparation
- In a small bowl, combine mayonnaise, 1 tablespoon chives and lemon juice. Add crabmeat and 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.
