Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Reduced-fat mayonnaise |
| 1 tablespoon | Minced celery |
| 1 tablespoon | Fresh cilantro |
| 2 teaspoons | Fresh lemon juice |
| 1 teaspoon | Chopped jalapeno pepper |
| ⅔ cup | Diced peeled mango |
| 6 ounces | Crabmeat, (1 can) drained |
| 2 \N | Curly leaf lettuce leaves |
| 1 \N | English muffin, split and toasted |
| 1 tablespoon | Slivered almonds, toasted |
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 ¾ cup crab mixture. Sprinkle with almonds.
Yield: 2 servings.
Per serving: 361 Calories; 15g Fat (37% calories from fat); 24g Protein; 34g Carbohydrate; 66mg Cholesterol; 652mg Sodium Recipe by: Cooking Light, Sept 1994, page 106 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.