Crab Radish Tea Sandwiches

By contessawannabe

Ingredients

• 8 thin slices rye bread, crust removed
• 4 tablespoons salted butter, at room temperature
• Kosher salt, to taste
• 12 radishes, trimmed and thinly sliced
• 8 ounces fresh crabmeat, chopped

Preparation

Step 1

Lightly butter one side of each slice of bread. Sprinkle with salt. Layer buttered side of four slices of bread with radish, overlapping slices slightly. Spread with even layer of crabmeat. Top with remaining bread. Slice each sandwich into four triangles.