Open Faced Crab Mango Salad Sandwiches

 Open Faced Crab Mango Salad Cups

adapted from Cooking Light Annual Recipes 1994

Makes 4 servings        1 WW Blue Points

Serves 2                

3 Tbsp reduced fat mayonnaise

1 tsp celery seeds

1 Tbsp chopped fresh cilantro

2 tsp fresh lemon juice

1 tsp chopped jalapeno pepper

2/3 cup diced mango

6 oz. crabmeat

Salt & Freshly ground pepper

4 lettuce leaves

2 tsp slivered almonds

Combine the mayonnaise, celery seeds, cilantro, lemon juice, jalapeno, mango and crabmeat.

Season to taste with salt and freshly ground pepper

Divide the mixture among the 4 lettuce leaves. Top with slivered almonds.

Enjoy!