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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Reader Tom Trapani, of Millbrae, California, likes to make this sandwich when fresh Dungeness crab is in season and less expensive. He also serves it on toasted French bread with a slice of tomato. Ingredients:
12 ounces shelled cooked crab |
4 ounces cream cheese, softened |
2 tablespoons mayonnaise |
3 green onions, chopped |
1 tablespoon lemon juice |
1/4 teaspoon kosher salt |
1/4 teaspoon pepper |
1/4 teaspoon cayenne |
8 slices sourdough sandwich bread, toasted |
1 avocado, sliced |
1 cup alfalfa sprouts |
Directions:
1. Mix crab, cream cheese, mayonnaise, onions, lemon juice, salt, pepper, and cayenne in a medium bowl.
2. Spoon mixture onto 4 slices of bread. Top each with some avocado and sprouts and another slice of bread and cut in half.
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