This is a print preview of "Crab & Avocado BLTs On Sourdough" recipe.

Crab & Avocado BLTs On Sourdough Recipe
by Bob Vincent

Crab & Avocado BLTs On Sourdough

This is a different take on standard BLT sandwiches. The addition of lump crab and avocado make for a delicious sandwich. This would be great with Dungeness crab when in season fresh. I served the sandwiches with seedless red grapes and stone fruit.

For a wine I chose a Viansa 2013 Sonoma Valley Sauvignon Blanc.
Chilled it has flavors of grapefruit, lime and tropical fruit.

Rating: 4.7/5
Avg. 4.7/5 3 votes
Prep time: United States American
Cook time: Servings: 4

Wine and Drink Pairings: Savignon Blanc

Ingredients

  • 1 lb lump crab meat
  • 8 slices thick bacon
  • 2 ea avocados pitted, skinned and sliced
  • 2 ea large tomatoes, sliced
  • 2 cups butter lettuce
  • 4-5 Tbs mayonnaise
  • 4 large slices sourdough bread, toasted
  • 1 clove garlic, peeled
  • Salt/garlic pepper to taste

Directions

  1. Cook bacon until crisp. Drain on paper towels.
  2. Toast sourdourgh and rub with peeled garlic.
  3. Combine lump crab and mayonnaise. Season to taste with salt and garlic pepper.
  4. Spread a little mayonniase on toasted bread.
  5. Assemble by adding crab mixture, bacon, tomato, avocado and butter lettuce.
  6. Served with grapes and fruit.