Crab, avocado and cucumber sandwiches

Layout a full afternoon tea spread of little cakes, scones with jam and cream and these divinely spicy crab, avocado and cucumber sandwiches.

  • 30 mins cooking
  • Serves 24
  • Print


Crab, avocado and cucumber sandwiches
  • 4 thinly sliced green onions
  • 2 seeded chopped fresh long red chillies
  • 460 gram fresh cooked crabmeat
  • 1/3 cup mayonnaise
  • 2 lebanese cucumbers
  • 2 avocados
  • 8 slice bread with cucumber
  • 8 slice bread


Crab, avocado and cucumber sandwiches
  • 1
    Combine green onions, chillies, crabmeat and mayonnaise in a small bowl. Season to taste.
  • 2
    Using a vegetable peeler, slice cucumbers into thin ribbons. Thinly slice the avocados.
  • 3
    Assemble sandwiches by layering cucumber, crab and avocado. Trim crusts; cut each sandwich into three fingers


Sandwiches can be made several hours ahead; refrigerate, tightly covered. If making ahead, drizzle a little lemon juice over the avocado before using to stop it from discolouring.

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