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Crab and Mango Sandwiches


1/4 cup plain yogurt

2 tablespoons vegetable oil

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped

1 teaspoon kosher salt

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon freshly ground black pepper

1/2 pound lump crabmeat (picked over)

1/2 cup mango, finely diced

16 slices Pullman or white sandwich bread, cut 1/4-inch-thick, toasted

2 tablespoons sesame seeds, toasted (optional)


1. Whisk yogurt and vegetable oil in a medium bowl. Stir in cilantro and mint, kosher salt, red pepper flakes, and black pepper. Fold in crabmeat and mango.

2. Thinly spread yogurt on one side of each slice of bread. Divide crab mixture among 8 slices; top with remaining bread, yogurt side down. Trim crusts. Cut each sandwich in half on a diagonal.

3. Place toasted sesame seeds on a plate, if desired. Dip one cut side of each sandwich in sesame seeds.


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