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1 lb. Phillips Crab Meat
2 Tbsp. lemon juice
3 Tbsp. oil-packed sundried tomatoes, chopped
3 Tbsp. Hellmann’s mayonnaise
2 Tbsp. Dijon mustard
1 1/2 tsp. fresh dill, chopped
8 slices sourdough bread, thick-sliced
3 Tbsp. butter, softened
3/4 cup brie, rind trimmed, sliced
1 1/2 cups watercress, cleaned
12 slices applewood smoked bacon, cooked
1 medium avocado, peeled and sliced

Please click through for info on safe handling of crab meat.

Cooking Instructions
  • In a medium bowl, fold together crab meat, lemon juice, tomatoes, mayonnaise, mustard and dill.
  • Brush sourdough slices evenly with butter on one side.
  • Flip four of the slices, and mound the unbuttered sides evenly with brie, watercress, bacon, avocado, and crab meat mixture. Top with remaining four bread slices, buttered sides up.
  • Grill sandwiches in a large skillet over medium heat for 4-5 minutes per side, or until bread is toasted and cheese has melted.
  • Cut in half and enjoy!
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