Crab and Avocado Sandwiches

"In 'Sunday Soup' by Betty Rosbottom; inspired by the crab sandwiches served at Oceana, in Manhattan."
 
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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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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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