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Ingredients:
| 1/2 | cup (115 g) | MAGNOLIA REAL MAYONNAISE |
| 2 | tsp (3 g) | wasabi paste |
| 1 | pack (250 g) | kani (crabsticks), shredded (about 1-1/2 cups) |
| 1 | pc (200 g) | cucumber, peeled and cut into matchstick pieces (julienne) |
| 6 | pc (300 g) | MAGNOLIA BROWN EGGS, hard-boiled, peeled and chopped |
| 1 | pc (200 g) | ripe mango, peeled and julienned |
| 1 | pack (250 g) | lettuce, shredded |
| 6 | pc | croissant, split |
Procedure:
1. Combine mayonnaise and wasabi in a bowl.
2. Gently toss in kani, cucumber, eggs, and mangoes.
3. Place some lettuce on split side of the breads.
4. Add a portion of the egg-kani salad mixture. Serve immediately.
Makes 6 servings.
(Yield: 6 sandwiches/1 sandwich per serving)
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