Reader Tom Trapani, of Millbrae, California, likes to make this sandwich when fresh Dungeness crab is in season and less expensive. He also serves it on toasted French bread with a slice of tomato.
Mix crab, cream cheese, mayonnaise, onions, lemon juice, salt, pepper, and cayenne in a medium bowl.
Spoon mixture onto 4 slices of bread. Top each with some avocado and sprouts and another slice of bread and cut in half.
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