Crab and Avocado Sandwiches
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“In 'Sunday Soup' by Betty Rosbottom; inspired by the crab sandwiches served at Oceana, in Manhattan.”
Crab and Avocado Sandwiches
0 recipe photos
READY IN:30mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 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
- Halve the avocado lengthwise, and remove and discard the seed.
- Using a sharp knife, remove the flesh from both halves and cut into small dice.
- Place the diced avocado in a large nonreactive bowl; add the crab, celery, and green onion.
- Add lime juice, crème fraiche, cumin, salt, and red pepper flakes to the bowl; toss gently to combine.
- Taste and season with more salt, as needed.
- To serve, mound crab mixture on 4 toasted bread slices, then top with remaining toasted bread slices.
- Halve sandwiches on the diagonal and place on serving plates.
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Crab and Avocado Sandwiches