- 1 tablespoon red-wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lime juice
- Freshly ground pepper to taste
- 1 teaspoon minced fresh ginger
- 7 ounces cooked crab meat, drained (see Note)
- 1/2 cup finely chopped celery heart with leaves
- 2 tablespoons minced red onion
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon minced jalapeno pepper, or to taste
- 2 (6 inch) pita breads, warmed and cut in half crosswise
- 2 large lettuce leaves, torn in half
- Whisk vinegar, oil, lime juice and pepper in a medium bowl. Add ginger, crab, celery, onion, cilantro and jalapeno; toss well. Line pita halves with lettuce and fill with crab salad.