Crab and Avocado Sandwiches |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In 'Sunday Soup' by Betty Rosbottom; inspired by the crab sandwiches served at Oceana, in Manhattan. Ingredients:
1 ripe hass avocado (not mushy) |
8 ounces fresh lump crabmeat, picked over |
1/4 cup finely diced celery |
1/4 cup finely chopped green onion |
2 tablespoons fresh lime juice |
1 tablespoon creme fraiche |
1 1/4 teaspoons ground cumin |
3/4 teaspoon kosher salt, plus more if needed |
1/4 teaspoon dried red pepper flakes |
8 slices good-quality white bread, lightly toasted |
Directions:
1. Halve the avocado lengthwise, and remove and discard the seed.
2. Using a sharp knife, remove the flesh from both halves and cut into small dice.
3. Place the diced avocado in a large nonreactive bowl; add the crab, celery, and green onion.
4. Add lime juice, crème fraiche, cumin, salt, and red pepper flakes to the bowl; toss gently to combine.
5. Taste and season with more salt, as needed.
6. To serve, mound crab mixture on 4 toasted bread slices, then top with remaining toasted bread slices.
7. Halve sandwiches on the diagonal and place on serving plates.
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