Crab Salad & Mango Sandwich

Summer maybe coming to a close & Labor Day looming,  I'm still craving summer seafood like this crab salad & mango sandwich.  I made these for dinner the other night when I came home late from work.  Luckily, they're super easy to mix together (ahem, no cooking ok a little if you count toasting bread) & even easier to eat so they're perfect for dinner in a pinch.

Happy Labor Day to you all & especially to those who made it possible. Ciao ciao summer.

What are you making for your Labor Day barbecue or picnic, maybe a crab salad & mango sandwich?  Just in case I jotted down the recipe for you below.

Crab Salad & Mango Sandwich Ingredients

• 2 cups crab meat (I used the stuff from a can!)
• 1 tablespoon mayo
• 1 shallot (finely chopped)
• 1 lemon (zest & juice)
• 2-4 whole wheat rolls (depending no the size & portion control you're after)
• salt & pepper
• 2 cups baby field greens
• 1/2 mango sliced (do yourself a favor & get the pre-sliced container at your deli it can cost more than a whole one but if you haven't mastered cutting a mango yet (like me) you'll save more money this way!)

Make it!

1. Combine crab, mayo, shallot, lemon zest & juice of half a lemon.  Season with salt & pepper.
2. Cut rolls in half & toast under the broiler (or skip this step all together).
3. In a separate bowl toss the baby field greens with the rest of the lemon juice & season with salt & pepper.
4. To create each sandwich cover the bottom half of the roll with slices of mango, top with a heap of crab salad.  Then pile the greens high & cover with the top of the roll, squish it down & cut it in half. Serve & enjoy.