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California Crab Sandwich

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 20 mins
Yield Serves 4 (serving size: 1 sandwich)
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.

Ingredients

  • 12 ounces shelled cooked crab
  • 4 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 3 green onions, chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 8 slices sourdough sandwich bread, toasted
  • 1 avocado, sliced
  • 1 cup alfalfa sprouts

Nutrition Information

  • calories 547
  • caloriesfromfat 39 %
  • protein 30 g
  • fat 24 g
  • satfat 8.1 g
  • carbohydrate 53 g
  • fiber 5.9 g
  • sodium 1003 mg
  • cholesterol 98 mg

How to Make It

  1. Mix crab, cream cheese, mayonnaise, onions, lemon juice, salt, pepper, and cayenne in a medium bowl.

  2. Spoon mixture onto 4 slices of bread. Top each with some avocado and sprouts and another slice of bread and cut in half.