Crab Salad Finger Sandwich
- 1 cup mayonnaise
- 2 tablespoons sour cream
- ¼ cup celery, finely chopped
- ¼ red onion, chopped
- 2 tablespoons lime juice
- 2 tablespoons chili sauce
- ¼ teaspoon coarse salt
- pinch of ground white pepper
- 6 cups fresh crab meat, cooked and flaked
- 4 hardboiled eggs, chopped
- 1 whole French baguette, diagonally sliced into ½-inch pieces
- softened butter (for spreading)
- chilled fresh lettuce leaves
- flat-leaf parsley, chopped
- Combine together mayonnaise, sour cream, celery, red onion, lime juice, chili sauce, salt, pepper, crab meat and chopped eggs. Mix lightly until combined. Chill until needed.
- Spread one side of each baguette slice with butter. Lightly toast in a preheated oven or toaster.
- Place a lettuce leaf over toast and top with 2 heaping tablespoons of chilled crab salad. Top with finely chopped parsley. Serve immediately.
- If using canned crab meat, drain well to keep the salad from becoming too mushy. This can lead to soggy sandwiches.
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