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Crab, Avocado & Watercress Sandwiches
Diabetic Living Magazine
“Serve these mini crab salad sandwiches for an appetizer or at a spring party with a variety of side salads.”
3 tablespoons light mayonnaise or salad dressing
1 tablespoon snipped fresh chives, plus more for garnish
1 teaspoon lemon juice
1 cup chopped cooked fresh lump or jumbo crabmeat or drained pasteurized canned lump crabmeat, flaked and cartilage removed
⅛ teaspoon ground white pepper
8 thin slices firm-texture white or wheat sandwich bread
2 tablespoons 40% to 50% vegetable oil spread
1 avocado, sliced
½ cup loosely packed watercress (thick stems discarded), rinsed and dried
1In a small bowl, combine mayonnaise, chives and lemon juice. Add crabmeat; stir with a fork to combine. Stir in white pepper and salt.
2Spread 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.
3Sprinkle 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.