Mango-crab salad sandwiches

2 Servings

Ingredients

QuantityIngredient
¼cupReduced-fat mayonnaise
1tablespoonMinced celery
1tablespoonFresh cilantro
2teaspoonsFresh lemon juice
1teaspoonChopped jalapeno pepper
cupDiced peeled mango
6ouncesCrabmeat, (1 can) drained
2Curly leaf lettuce leaves
1English muffin, split and toasted
1tablespoonSlivered almonds, toasted

Directions

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.