Mango-crab salad sandwiches
2 Servings
| Quantity | 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 | Curly leaf lettuce leaves | |
| 1 | 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.
Related recipes
- Appetizer sandwiches
- Banana & mango bread
- Crab bake sandwich
- Crab sandwiches
- Crab souffl sandwiches
- Grilled crabs
- Mango bbq sauce
- Mango cheesecake
- Mango chicken salad
- Mango muffins
- Mango pasta cake
- Mango pepper
- Mango pie
- Mango pork
- Mango salad
- Mango salsa
- Mango sauce
- Mango sauce.
- Sandwich
- Spiced mango