A wonderful summertime treat for guests.

1/2 cup mayonnaise
1-1/4 teaspoons wasabi paste (found in Asian supermarkets)
6 oz. lump crabmeat
1 small red bell pepper, seeded and chopped
2 tablespoons cilantro, chopped
2 tablespoons lemon juice
salt to taste
3 large, ripe mangos, sliced thin
cocktail bread, toasted or broiled

1. In a medium bowl, combine the mayonnaise and the wasabi paste. Remove 1/4 cup of the mixture to a separate bowl and reserve.
2. Add the crabmeat, bell pepper, cilantro and lemon juice to the remaining mayonnaise and mix well.
3. Add salt to taste.
4. Cover tightly with plastic wrap and refrigerate.
5. Using a 1-1/2 inch round cookie cutter, cut out 24 rounds from the mango slices.
6. Dice the remaining mango pieces and use for garnish.
7. Spread some of the reserved wasabi mayonnaise onto each slice of toasted cocktail bread and top with a mango round.
8. Top with 1 teaspoon of the crabmeat salad.
9. Garnish with diced mangos. Serve immediately.

Makes 24