Crab and avocado sandwiches

 

                Pair this sandwich with a soup like Tomato and fennel soup with Pernod cream (click here for the recipe)

4 sandwiches

• 1 ripe (but not mushy) Hass avocado
• 8 ounces fresh lump crabmeat, picked over
• ¼ cup finely diced celery
• ¼ cup finely chopped green onion
• 2 tablespoons fresh lime juice
• 2 tablespoons mayonnaise
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• ¼ teaspoon red pepper flakes
• 8 slices good-quality white sandwich bread, lightly toasted

1. Halve the avocado lengthwise, and remove and discard the seed ; use a sharp knife, remove the flesh from both halves and cut into small dice.
2. Place the diced avocado in a large nonreactive bowl ; add the crab, celery, and green onion.
3. Add lime juice, mayonnaise, cumin, salt, pepper, and red pepper flakes to the bowl and toss gently to combine ; taste and season, as needed.
4. To serve, mound crab mixture on 4 toasted bread slices, then top with the remaining toasted bread slices ; halve sandwiches on the diagonal and place on serving plates.

BON APPÉTIT