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Corn Chips with Mango Salsa and Crabmeat

Makes15 appetizers
Prep Time20 min
Time to Table20 min

This is a refreshing appetizer with vibrant colours and crunch.

Ingredients

1 can (120 g) CLOVER LEAF® Chunk Crabmeat
¼ tsp Lemon Juice
A pinch and for garnish Coriander, chopped
15 Corn chips
3 Salt
Seasoning Lettuce leaves
1 cup Tomato
1 Mango
1 tbsp Mayonnaise

USED IN THIS RECIPE

PREP INSTRUCTIONS

  1. Drain the crabmeat, mash with a spoon.
  2. Peel, de-stone and cut the mango into wedges. De-seed and chop the tomato.
  3. To make salsa, add lemon juice, chopped coriander and salt into the mango and tomato, mix well.
  4. Tear lettuce leaves into small pieces and place evenly on the corn chips. Add mayonnaise, then finish with mango salsa and crabmeat.

Tip: Place lettuce underneath salsa so that the corn chips will not turn soggy.

Recipe by Misandao

nutrition

  Amount
per serving
% Daily
Value
Calories30
Fat1 g1%
Saturated Fat0.2 g
Trans0 g
Saturated + Trans1%
Carbohydrate4 g
Fibre1 g4%
Sugars4 g4%
Protein2 g
Cholesterol10 mg
Sodium60 mg3%
Potassium75 mg2%
Calcium20 mg2%
Iron0.1 mg1%

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