This recipe from Jonathan Waxman's A Great American Cook is almost as simple as its title suggests. The only thing that is a little misleading is that the avocado is mashed up with onion, cilantro, chiles, limes, and salt to create what essentially amounts to guacamole. Though I'd never turn down the green stuff on a sandwich, I didn't get excited until the crab meat came into play.
It's kind of amazing how one ingredient can completely change your perception of a dish. The delicate crab meat adds a sweet counterpoint to the creamy guacamole, making the sandwich feel far more special than just a simple weeknight meal. That could have also been because I used freshly packed crab meat from a local fishmonger instead of the canned variety. That said, I've had luck with the canned stuff before, and it would definitely still work here.
- 1 sweet onion, minced
- 1 cup fresh cilantro, chopped
- 3 ripe avocados, pits removed, and diced
- 1 anaheim chile, stemmed, seeded, and diced
- Juice from 2 limes
- 2 cups lump crab meat
- 12 slices multigrain bread
- 2 garlic cloves, halved
- 1 tablespoon olive oil
In a medium-sized bowl, combine the onion, cilantro, avocados, chile, and lime juice. Add a teaspoon of salt and lightly mash the ingredients together.
Toast the bread. While still warm, rub each slice with some garlic and drizzle with a little olive oil.
On half of the slices of toast, spread the guacamole mixture on one side, and top with some crab meat. Place the remaining slices of toast on top of each. Slice sandwiches in half and serve.