Crab Salad with Mango Salsa


Mango Salsa:

2-4oz. tropical fruit cups, drained

1 Tbsp. roughly chopped fresh cilantro leaves

1 scallion, finely chopped

1/2 medium lime, juiced


Crab Salad:

2 cups shredded spinach

1 cup lump crabmeat, diced

1/4 cup lite sour cream

Lime, sliced for garnish (optional)


1. You will need 4 parfait glasses or large wine glasses.
2. Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.
3. In each parfait glass, layer 1/2 cup shredded spinach, 1/4 cup mango salsa, 1/4 cup lump crabmeat, and 2 Tbsp. lite sour cream.
4. Repeat layering to use up all ingredients.
5. Serve with lime slices on top.

Serving Suggestions: