1 tablespoon plus 1 teaspoon fresh lemon juice, divided
⅓ cup mayonnaise
2 teaspoons chopped flat-leaf parsley
2 teaspoons chopped green onion (green tops only)
1 teaspoon chopped tarragon
1 teaspoon prepared English mustard
¼ teaspoon fine sea salt
⅛ teaspoon celery seed
⅛ teaspoon ground white pepper
⅛ teaspoon ground black pepper
2 cups watercress
10 slices firm honey wheat bread
Instructions
Place crabmeat in a bowl. Cover with 2 cups iced water combined with 1 tablespoon fresh lemon juice. Let sit for 1 minute. Using a fine-mesh sieve, drain crabmeat. Remove crabmeat from sieve. Line sieve with paper towels and drain crabmeat again.
In a medium bowl, stir together mayonnaise, parsley, green onion, tarragon, mustard, remaining 1 teaspoon lemon juice, salt, celery seed, white pepper, and black pepper. Using a fork, gently stir in drained crabmeat so it does not shred.
Spread a thick, even layer of chilled crab salad onto 5 bread slices. Top evenly with watercress and with remaining bread slices to make 5 whole sandwiches. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches, creating perfect 3-inch square sandwiches. Cut each sandwich in half diagonally into 4 equal triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour before serving.
Notes
Make-Ahead Tip: Crab salad can be made up to a day in advance, stored in an airtight container, and refrigerated.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chilled-crab-salad-sandwiches/