Crab Salad Finger Sandwiches
Yields 15
Crab Salad Finger Sandwiches
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  1. 1-½ cups crab meat, cooked and flaked
  2. 2/3 cup celery stalks, diced
  3. ¼ cup red bell pepper, seeded and chopped
  4. salt and ground white pepper to taste
  5. 1 teaspoon fresh lemon juice
  6. ¼ cup mayonnaise
  7. 10 slices white or whole-wheat sandwich bread, crusts trimmed
  8. lettuce leaves, torn
  9. ½ cup avocado, thinly sliced
  1. Toss together crab meat, diced celery, red bell pepper, salt and ground white pepper. Drizzle with lemon juice and top with mayonnaise. Toss again until well-coated. Chill, if desired.
  2. Place a slice of bread over a plate. Cover with torn lettuce leaves. Top with about a tablespoon of the crab mixture. Place a slice or two of avocado over salad and cover with another piece of bread. Press lightly to adhere.
  3. Cut sandwich into three rectangular strips. Repeat with remaining bread, salad and avocado. Serve right away.
  1. Avocado is optional. You might prefer peeled apple slices for that extra crunch, or use slivered toasted almonds.
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