6 ounces crabmeat - pick over for shells and cartridge
3 scallions - chopped
Salt and freshly ground black pepper to taste
1/2-cup mayonnaise
1 large avocado, peeled and halved
1 tablespoon lemon juice
4 tablespoons softened unsalted butter
8 slices whole-grain bread
Frisee leaves to garnish

Mix the crabmeat with the chopped scallions in a mixing bowl. Add seasoning to taste and combine with 2 tablespoons of mayonnaise.

Cut the avocado into slices and brush all over with the lemon juice to prevent it from discoloring.

Butter the bread and divide the crabmeat between four of the slices, spreading the mixture right to the edges. Cover the crab mixture with the slices of avocado.

Spread the remaining mayonnaise over the remaining slices of bread and place onto of the avocado. Press together firmly. Remove the crusts and cut the sandwiches diagonally into quarters. Place the sandwiches on a plate and garnish with the frisee leaves.