Open-Faced Crab Sandwich

crab sandwiches with radishes

Photo by Jen Causey

Makes 4

Ingredients

Directions

  1. 1 of 2 Pick through crab meat for shells, then squeeze dry. Combine crab with scallions, celery, bell pepper, lemon zest and juice, 2 tbsp scallion cream cheese, salt and cayenne.
  2. 2 of 2 Spread about 1 tbsp scallion cream cheese on each slice of sourdough. Divide crab mixture evenly among toasts. Top with shaved radish and sprinkle with cayenne. Serve with mixed green salad.
Nutrition Information for Open-Faced Crab Sandwich
Servings Per Recipe: 4
Per Serving: 29 g pro., 1240 mg sodium, 3 g fiber, 4 g sugar, 2 g sat. fat, 40 g carb., 318 kcal cal., 4 g Fat, total