Serve these mini crab salad sandwiches for an appetizer or at a spring party with a variety of side salads.
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.
1 fat, 1/2 starch