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Crab Salad in Pita Pockets
Servings: 4
  • 2 tablespoons red wine vinegar
  • 4 teaspoons olive oil
  • 2 teaspoons fresh lime juice
  • 3/4 pound frosh lump crab meat excess liquid squeezed out
  • 3/4 cup finely chopped celery heart with leaves
  • 1/4 cup minced red onion
  • 2 teaspoons minced jalapeno pepper
  • 1 teaspoon minced peeled fresh ginger
  • salt and freshly ground black pepper to taste
  • lettuce leaves rinsed and dried
  • 2- 8 inch pita breads cut in half crosswise
  1. In a medium bowl, whisk together vinegar, oil and fresh lime juice. Add crabmeat, celery, onion, jalapeno and ginger. Toss well. Season to taste with salt and pepper.
  2. To assemble sandwiches: Line pita halves with lettuce and fill with crab salad.
  3. Serves 4