Recipe - Mango-Crab Salad Sandwiches

One fourth cup Reducedfat mayonnaise
1 tablespoon Minced celery
1 tablespoon Fresh cilantro
2 teaspoon Fresh lemon juice
1 teaspoon Chopped jalapeno pepper
2/3 cup Diced peeled mango
6 ounce 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 Three fourths 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 MCRecipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.