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“In 'Sunday Soup' by Betty Rosbottom; inspired by the crab sandwiches served at Oceana, in Manhattan.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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