Crab and Avocado Sandwiches

• 1 ripe Hass avocado (not mushy)
• 8 ounces fresh lump crabmeat, picked over
• 14 cup finely diced celery
• 14 cup finely chopped green onion
• 2 tablespoons fresh lime juice
• 1 tablespoon creme fraiche
• 1 14 teaspoons ground cumin
• 34 teaspoon kosher salt, plus more if needed
• 14 teaspoon dried red pepper flakes
• 8 slices good-quality white bread, lightly toasted

1. Halve the avocado lengthwise, and remove and discard the seed.
2. Using a sharp knife, remove the flesh from both halves and cut into small dice.
3. Place the diced avocado in a large nonreactive bowl; add the crab, celery, and green onion.
4. Add lime juice, creme fraiche, cumin, salt, and red pepper flakes to the bowl; toss gently to combine.
5. Taste and season with more salt, as needed.
6. To serve, mound crab mixture on 4 toasted bread slices, then top with remaining toasted bread slices.
7. Halve sandwiches on the diagonal and place on serving plates.

avocado, lump crabmeat, celery, green onion, lime juice, creme fraiche, ground cumin, kosher salt, red pepper, white bread

Taken from www.food.com/recipe/crab-and-avocado-sandwiches-473204 (may not work)