| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
Sandwiches |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Reduced-fat mayonnaise |
| 1 |
tb |
Minced celery |
| 1 |
tb |
Fresh cilantro |
| 2 |
ts |
Fresh lemon juice |
| 1 |
ts |
Chopped jalapeno pepper |
| 2/3 |
c |
Diced peeled mango |
| 6 |
oz |
Crabmeat, (1 can) drained |
| 2 |
|
Curly leaf lettuce leaves |
| 1 |
|
English muffin, split and toasted |
| 1 |
tb |
Slivered almonds, toasted |
INSTRUCTIONS
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 3/4 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@digex.net on Jan 28, 1997.
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”