Crab Salad with Mango Salsa

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Mango Salsa:

2 (4-ounce) tropical fruit cups, drained (about 1 cup)

1 tablespoon roughly chopped fresh cilantro leaves

1 scallion, finely chopped

1/2 lime, juiced

1 small jalapeno, ribs removed, seeded and minced

Salt and freshly ground black pepper

Crab Salad:

2 cups shredded lettuce

1 cup lump crabmeat

1/4 cup sour cream

Lime, sliced for garnish