Enjoy this modern Hors D'oeuvres. 


  • 6 (2 1/2 inch to 3 inch) bread rounds, lightly toasted
  • 1 cup mayonnaise
  • 1 bunch watercress
  • 6 slices tomato
  • 1 egg, hard-boiled
  • 1 pound backfin crabmeat
  • 1 lemon
  • Directions

    Place toast rounds on a platter or individually on plates. Add to each, 1 slice of tomato, a portion of crab meat that has been gone through lightly for shell, and a dollop of mayonnaise lightly colored with cocktail sauce. Grate egg and sprinkle on top. Surround with a generous amount of crisp watercress. Put a lemon wedge on the side.

    Serves 6

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