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Ingredients

• 3 tablespoons  light mayonnaise or salad dressing
• 1 tablespoon  snipped fresh chives
• 1 teaspoon  lemon juice
• 1 cup  chopped cooked fresh lump or jumbo crabmeat or drained pasteurized canned lump crabmeat, flaked and cartilage removed
• 1/8 teaspoon  ground white pepper
• Dash  salt
• 8 thin slices  firm-texture white or wheat sandwich bread
• 2 tablespoons  40% to 50% vegetable oil spread
• 1   avocado, halved, seeded, peeled, and sliced
• 1/2 cup  loosely packed watercress (thick stems discarded), rinsed and dried
•   Fresh chives

Description

Serve This Mini Crab Salad Sandwich Recipe For An Appetizer Or At A Spring Party With A Variety Of Side Salads.

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