Crab, Avocado, and Spinach Sandwiches

12 bite-size sandwiches

107 Calories
6 grams Fat
10 grams Carbs
1 gram Fiber
4 grams Protein

3 tablespoons light mayonnaise
1 tablespoon snipped fresh chives
1 teaspoon lemon juice
1 cup chopped cooked crabmeat, flaked and cartilage removed
1/8 teaspoon ground white pepper
dash salt
8 thin slices firm-texture white or wheat sandwich bread
2 tablespoons margarine
1 avocado, halved, seeded, peeled and sliced
1/2 cup loosely packed spinach, rinsed and dried
fresh chives

In a small bowl, combine mayonnaise, the 1 tablespoon chives, and the lemon juice. Add crabmeat; stir with a fork to combine. Stir in pepper and salt.

Spread one side of each of the bread slices with margarine. Arrange avocado slices on half of the buttered bread slices. Top with crab mixture. Add spinach. Top with the remaining bread slices, buttered side down. Trim the crusts from bread. Cut each sandwich crosswise into three pieces.

Cover tightly with plastic wrap and chill in the refrigerator for up to one hour.

Sprinkle with additional chives before serving.