Ingredients:
1 can (6 ounces) canned crabmeat, well drained
1 medium tomato, seeded and finely chopped
1/2 cup chopped, cooked cactus (nopalitos)
1/3 cup Media Crema
2 tablespoons reduced-calorie mayonnaise
1 serrano chile, seeded and finely chopped
1 tablespoon lemon juice
1 teaspoon Granulated Chicken Flavor Bouillon
4 slices Double Fiber Toasted Bread, cut in half diagonally
Parsley leaves for garnish
How to Prepare:
Combine crabmeat, tomato, cactus, media crema, mayonnaise, chile, lemon juice and bouillon in medium bowl. Cover; refrigerate for 30 minutes.
Spread crabmeat mixture evenly over toast. Garnish with parsley. Serve immediately.
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