zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Crab, Avocado and Celery Open Rye Sandwich

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Crab, Avocado and Celery Open Rye Sandwich

    Serves: 2

    Ingredients

    • 1 tbsp Waitrose Mayonnaise
    • 1 tsp Sacla's Roasted Red Pepper Pesto
    • 2 slices Schneiderbrot Organic Rye Bread with Sunflower Seeds
    • 1 avocado
    • 170g can of John West White Crab Meat
    • 1/2 lime, plus wedges to serve
    • Black pepper

    Method

    1. Mix 1 tbsp Waitrose Mayonnaise with 1 tsp Sacla's Roasted Red Pepper Pesto and spread evenly on 2 slices Schneiderbrot Organic Rye Bread With Sunflower Seeds.
    2. Divide 1 avocado, peeled and sliced, between the 2 open sandwiches and top with a 170g can of John West White Crab Meat, drained. Sprinkle over the juice of ½ lime and season with freshly ground black pepper. Serve with extra lime wedges.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary