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

    Serves 6

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