Toast with Seafood Salad

A light, delicious appetizer from the Basque region of Spain

(Makes 8 appetizer servings)

• 1/4 pound cooked crabmeat, picked through for cartilage
• 2 ounces cooked bay shrimp
• 1 cup finely sliced salad greens (mixture of Boston lettuce and radicchio)
• 3 tablespoons light mayonnaise
• 5 drops red pepper sauce
• 16 slices baguette, lightly toasted and brushed with olive oil

• Shred crab and chop shrimp. Toss with salad greens. Mix with mayonnaise and red pepper sauce. Pile on baguette slices and serve.

Nutrients per serving:
Calories: 55
Fat: 3g
Cholesterol: 23mg
Carbohydrate: 3g
Sodium: 234mg
Protein: 5g
Total dietary fiber: 0g

September & October 2005

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