- 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
- 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.
- To assemble sandwiches, line pita halves with lettuce and fill with crab salad.