Crab Salad Finger Sandwiches
- 1-½ cups crab meat, cooked and flaked
- 2/3 cup celery stalks, diced
- ¼ cup red bell pepper, seeded and chopped
- salt and ground white pepper to taste
- 1 teaspoon fresh lemon juice
- ¼ cup mayonnaise
- 10 slices white or whole-wheat sandwich bread, crusts trimmed
- lettuce leaves, torn
- ½ cup avocado, thinly sliced
- 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.
- 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.
- Cut sandwich into three rectangular strips. Repeat with remaining bread, salad and avocado. Serve right away.
- Avocado is optional. You might prefer peeled apple slices for that extra crunch, or use slivered toasted almonds.
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Tagged with: appetizer • appetizer recipes • appetizers • appetizers and snacks • Crab • crab salad • Crab Salad Finger Sandwiches • crab salad recipes • finger sandwich recipes • finger sandwiches • Recipes • Snack • snack recipes • snacks • tea sandwich recipes • tea sandwiches
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