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Mango Crab Salad Sandwiches Recipe

by Global Cookbook

Ingredients

1/4 c. Reduced-fat mayonnaise 1 Tbsp. Chopped celery 1 Tbsp. Fresh cilantro 2 tsp Fresh lemon juice 1 tsp Minced jalapeno pepper

2/3 c. Diced peeled mango 6 ounce Crabmeat, (1 can) liquid removed 2 x Curly leaf lettuce leaves 1 x English muffin, split and toasted 1 Tbsp. Slivered almonds, toasted

Directions

1. Combine first 5 ingredients in a bowl; stir well.
2. Add in mango and crabmeat; toss gently to coat. Arrange 1 lettuce leaf on each muffin half, and top each with 3/4 c. crab mix. Sprinkle with almonds.
3. Yield: 2 servings.

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