Serve these mini crab salad sandwiches for an appetizer or at a spring party with a variety of side salads.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
20 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • In a small bowl, combine mayonnaise, chives and lemon juice. Add crabmeat; stir with a fork to combine. Stir in white pepper and salt.

  • 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 the bread. Cut each sandwich crosswise into three pieces.

  • Sprinkle with additional chives before serving.


Tip: To make ahead, 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 Facts

107 calories; protein 4.1g 8% DV; carbohydrates 10.3g 3% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 1.6g; fat 5.8g 9% DV; saturated fat 0.8g 4% DV; cholesterol 13.1mg 4% DV; vitamin a iu 193IU 4% DV; vitamin c 2.7mg 5% DV; folate 19.1mcg 5% DV; calcium 31.5mg 3% DV; iron 0.7mg 4% DV; magnesium 8.5mg 3% DV; potassium 118.8mg 3% DV; sodium 177.5mg 7% DV.