Avocado-Crabmeat Sandwiches

From Southern Living Annual Recipes 1983. Yummy! Chill time is not included in cook time. Cook time is assembly time.

• Ready In: 25 mins
• Serves: 6
• Yields: 6 open faced sandwiches

Ingredients

• 2 (6 ounce) cans  crabmeat, drained and flaked
• 1⁄4 cup mayonnaise
• 2  tablespoons lemon juice
• 1  teaspoon  dried whole dill weed
• 1⁄4 teaspoon white pepper
• 6  slices  rye bread
• 1  tablespoon butter
• 3  ripe avocados, peeled seeded and sliced
• 3  slices bacon, cooked and crumbled

Directions

1. Combine first 5 ingredients in a small bowl; mix well and chill.
2. Toast bread on both sides and lightly butter one side of each slice.
3. Spread crab mixture evenly over each toast.
4. Top sandwiches with with avocado slices and crumbled bacon.