Mango-Crab Salad Sandwiches

Recipe Ingredients

1/4 cup	59ml	Reduced-fat mayonnaise
1 tablespoon	15ml	Minced celery
1 tablespoon	15ml	Fresh cilantro
2 teaspoons	10ml	Fresh lemon juice
1 teaspoon	5ml	Chopped jalapeno pepper
2/3 cup	97g / 3.4oz	Diced peeled mango
6 oz	170g	Crabmeat - (1 can) drained
2		Curly leaf lettuce leaves
1		English muffin - split and toasted
1 tablespoon	15ml	Slivered almonds - toasted

Recipe Instructions

Combine first 5 ingredients in a bowl; stir well.

Add mango and crabmeat; toss gently to coat.

Arrange 1 lettuce leaf on each muffin half, and top each with 3/4 cup crab mixture. Sprinkle with almonds.

Source:
Cooking Light, Sept 1994, page 106

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.