| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | English | Sandwiches | 2 | Servings |
INGREDIENTS
| 1/4 | c | Reduced-fat mayonnaise |
| 1 | T | Minced celery |
| 1 | T | Fresh cilantro |
| 2 | t | Fresh lemon juice |
| 1 | t | 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 | T | 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 [email protected] on Jan 28, 1997.
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