Avocado-Crabmeat Sandwiches

Submitted by SarahBeth

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

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 6 open faced sandwiches
• Serves: 6

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.

Reviews

[Scrivener1]

These were just OK...not terrible, though. I bought "good" canned crab, but it was still a little fishy for me.

 

[I'mPat]

An absolute delight to eat. I scaled this back for 2 serves but only used 1/2 an avocado which covered the sandwiches adequately. Biting through the crispy salty bacon and into the smooth creamy avocado and then the creamy seafood taste of the crab and then the crispy toasted rye bread was just mmmmmmmm. Thank you SarahBeth131, made for Everday A Holiday.

 

[Annacia]

These are so simple to put together and utterly delicious. I much like the crab mix not being filled with onion, celery and the like thus letting the crab and lemon shine. I used home made Italian herb bread and replaced the dill with the same Italian mix. Low fat mayo and Baco Bits brought the fat content down. I'm glad that I have crab mix and another avocado left. Yumm.