Crab Avocado Melt
Yield
2 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
crab meat
rinsed |
*
|
| 4 | tablespoons |
mayonnaise
|
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 2 | slices |
pumpernickel bread
|
* |
| 2 | slices |
avocados
|
*
|
| 2 | slices |
colby cheese
or american cheese |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
crab meat
rinsed |
*
|
| 6E+1 | ml |
mayonnaise
|
|
| 15 | ml |
scallions, spring or green onions
chopped |
|
| 15 | ml |
parsley leaves
chopped |
|
| 2 | slices |
pumpernickel bread
|
* |
| 2 | slices |
avocados
|
*
|
| 2 | slices |
colby cheese
or american cheese |
|
Directions
In a small bowl mix crab, mayonaise, onion and parsley.
Spread half the mixture evenly on each slice of pumpernickel bread, top with a slice of avocado and then cheese.
Place one sandwich in a microwaveable dish.
Microwave at 50% power, 1½ to 3 minutes or until heated through and the cheese melts.
Repeat for second sandwich
