*Fall Collection* Serves 4-20 minutes
12 oz. shelled cooked crab
4 oz. cream cheese, softened
2 TB mayonnaise
3 green onions, chopped
1 TB lemon juice
1/4 tsp. each kosher salt, pepper, and cayenne
8 slices sourdough bread, toasted
1 avacado, sliced
1 cup alfalfa sprouts
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 avacado and sprouts and another slice of bread and cut in half.
(Source: Sunset magazine & photo also)
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