Seafood Salad Sandwiches
|Non-fat sour cream||1⁄3 Cup (5.33 tbs)|
|Mango chutney||3 Tablespoon|
|Nonfat mayonnaise||2 Tablespoon|
|Peeled and deveined shrimp||1 Pound (Baby Shrimp)|
|Imitation crabmeat||8 Ounce, squeezed dry and coarsely chopped|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Sliced scallions||1⁄3 Cup (5.33 tbs)|
|Currants||1⁄3 Cup (5.33 tbs)|
|Lettuce leaves||4 , halved|
|Whole wheat pita breads||4 , halved|
In a medium bowl, combine the sour cream, chutney, and mayonnaise.
Mix until well-blended.
Add the shrimp, crabmeat, celery, scallions, and currants.
Toss to mix well.
Refrigerate for 15 minutes, or until chilled.
Divide the lettuce among the pita halves.
Add the seafood mixture.