Mozza crab salad sandwiches
Our dietitians' favouriteMango, curry and cilantro give these hearty seafood sandwiches a delicious tropical tang. Melted Canadian Mozzarella and a crispy crust make them perfect brunch or light supper fare.
- Prep: 15 min
- Cooking: 4 min
Ingredients
- 1 1/3 cup (325 mL) crabmeat or Northern shrimp rinsed and patted dry
- 3/4 cup (175 mL) mango diced
- 3/4 cup (175 mL) tomato diced
- 1/4 cup (60 mL) cilantro coarsely chopped
- 3 tbsp (45 mL) plain Greek-style yogurt
- 1/2 tsp (2 mL) curry powder
- Salt
- Freshly ground pepper
- 8 slices of pumpernickel bread
- 4 oz (120 g) Canadian Mozzarella sliced
- 2 cups (500 mL) romaine lettuce thinly sliced
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Preparation
In a bowl, mix crabmeat with mango, tomato, cilantro, yogurt and curry. Season with salt and pepper.
Preheat oven to broil.
Place slices of bread on a baking sheet. Cover half the slices with cheese and broil in the oven.
Meanwhile, add lettuce to crab mixture and mix until well coated.
Make 4 sandwiches by putting some crab mixture on slices with melted cheese, cover with other grilled slices of bread and serve immediately.
Tips
Cheese alternatives: Canadian Monterey Jack, Gouda, Cheddar.
Nutritional information
Per serving| Energy: | 274 Calories |
| Protein: | 20 g |
| Carbohydrate: | 32 g |
| Fat: | 8 g |
| Fibre: | 4.9 g |
| Sodium: | 645 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 18 % / 193 mg |
| Vitamin B12: | 82 % |
| Selenium: | 69 % |
| Folate: | 58 % |
| Zinc: | 33 % |
