Main ingredients 🥩
Sliced breadBaguetteCrab meatAvocadoEggsOnionBell pepperMayonnaiseLemon juiceParsleyOlive oil
Sam Kim's Crab Avocado Sandwich
A luxurious brunch sandwich where tender crab salad and smooth avocado come together in harmony.
🙋 Recommended for
- ⭐ For those who want to enjoy a luxurious café-style brunch at home.
- ⭐ For those who love the smooth combination of crab and avocado.
- ⭐ For those looking for a hearty and practical meal replacement sandwich.
Ingredients needed 🛒2 servings
- 2 slices of sliced bread or baguette
- Crab meat, as needed
- 1 avocado
- 3 eggs
- 1/4 onion
- 1/4 bell pepper
- 2 tablespoons mayonnaise
- Lemon juice, a little
- Chopped parsley, a little
- Olive oil, a little
- Salt, a little
- Pepper, a little
Recipe 🍳
- Boil eggs with salt, peel, and roughly mash with a fork, leaving some texture.
- Finely chop the onion and bell pepper.
- Heat olive oil in a pan, add chopped vegetables, season with salt and pepper, and sauté until translucent.
- In the same pan, add a little olive oil and toast the bread on both sides until golden brown.
- In a bowl, combine shredded crab meat, mashed eggs, sautéed vegetables, chopped parsley, mayonnaise, salt, and pepper, and mix to make a crab salad.
- Remove the pit from the avocado, slice it, and season with lemon juice, salt, and pepper.
- Generously spread the crab salad on the toasted bread and top with avocado slices to finish.
- Mash the boiled eggs and chop the onion and bell pepper.
- Sauté the chopped vegetables in a hot pan and toast the bread.
- Mix crab meat, eggs, sautéed vegetables, mayonnaise, etc. to make the salad.
- Slice the avocado and season with lemon juice, salt, and pepper.
- Top the bread with crab salad and avocado to finish.
Cooking tips 💡
- Do not mash the eggs too finely; leaving some texture makes the sandwich more enjoyable when bitten into.
- Sauté the onion and bell pepper until browned to deepen their natural sweetness.
- Use slightly ripe avocados for immediate consumption; hard avocados can be wrapped in newspaper and kept at room temperature to ripen.
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