Crab Salad Sandwich
Crab sandwiches are delicate, so we prefer thin brioche toast with just crab, soft lettuce, a bit of creme fraiche, and some avocado. I hope you enjoy this healthy sandwich and after you are done eating you should take a look at our <a href="http://www.marthastewart.com/1005903/cook-6-26-13">healthy dinner recipes</a> at <a href="http://marthastewart.com">www.MarthaStewart.com</a>.
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
dairy free
pescatarian
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon coarse salt
- 1/4 cup plus 1 tablespoon creme fraiche
- 2 tablespoons finely chopped shallot
- 1 tablespoon minced chives freshly ground peppercorns, preferab
- 8 ounces lump crabmeat
- 4 leaves red-leaf lettuce
- 1 avocado, thinly sliced
- 8 slices brioche, toasted
- Carbohydrate 79.0247052530058 g
- Cholesterol 187.713599404 mg
- Fat 33.5547192772 g
- Fiber 5.60716988219171 g
- Protein 27.8161170501124 g
- Saturated Fat 8.62128914158 g
- Serving Size 1 1 Serving (228g)
- Sodium 1495.85320034772 mg
- Sugar 73.4175353708141 g
- Trans Fat 18.9724596386 g
- Calories 726 calories
Mix lemon juice, salt, creme fraiche, shallot, and chives. Season with pepper. Fold in crab. Cover, and refrigerate for 30 minutes. Divide lettuce, avocado, and crab among 4 bread slices. Sandwich with remaining slices.
