Crab Salad in Pita Pockets Recipe

Crab Salad in Pita Pockets Recipe

  • 2 tablespoons red-wine vinegar
  • 2 teaspoons extra-virgin olive oil or canola oil
  • 2 teaspoons lime juice
  • 12 ounces lump crabmeat, squeezed dry
  • 3/4 cup finely chopped celery heart with leaves
  • 1/4 cup minced red onion
  • 2 teaspoons minced jalapeno pepper or to taste
  • 1 teaspoon minced fresh ginger
  • Salt and freshly ground pepper to taste
  • 4 large lettuce leaves
  • 2 (8 inch) whole-wheat pita breads, cut in half crosswise
  1. Whisk together vinegar, oil and lime juice in a medium bowl. Add crabmeat, celery, onion, jalapeno and ginger; toss well. Season with salt and pepper.
  2. To assemble sandwiches, line pita halves with lettuce and fill with crab salad.