Crab and Edamame Sandwich
Makes 4 sandwiches
Ingredients
- 4 slices Gardenia Low GI Soft Grain Bread
- 5 pieces Crab stick, blanched and chopped
- 3 tbsp Edamame beans, blanched and shelled
- 1 tbsp Onions, finely chopped
- 1½ tbsp Low-fat mayonnaise
- 1 tsp Lemon zest
- 3 pieces Lettuce leaves
Method
- In a bowl, add the chopped crab sticks, edamame beans, onions, low-fat mayonnaise and lemon zest. Stir to combine well and then divide into 3 equal portions.
- Cut each slice of bread into half, and trim away the crust to make 2 rectangle pieces of bread. Repeat with the remaining 3 slices of bread, making 8 rectangle pieces altogether.
- On 1 piece of bread, place 1 lettuce leaf followed by 1/4 of the crab and edamame mixture. Top with another piece of bread. Assemble 3 more sandwiches using the remaining pieces of bread, crab and edamame mixture, and lettuce leaves.
NOTE:
- The bread crusts can be baked in the oven and used to make croutons or bread crumbs.
Nutrition Information Panel
Approximate Nutritional Analysis Per Serving
Colourful Sandwich Bento
Servings per recipe: 4 (2 sandwiches per serving)
| Per Serving | |
|---|---|
| Energy | 254 kcal |
| Carbohydrate | 22.5 g |
| Protein | 16.5 g |
| Total Fat | 7.6 g |
| Saturated Fat | 2.6 g |
| Dietary Fibre | 7.4 g |
| Cholesterol | 140 mg |
| Sodium | 309 mg |
