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Crab Salad in Pita Pockets

http://www.eatingwell.com/recipes/crab_salad_in_pita_pockets.html

From EatingWell:  July/August 1992, EatingWell Serves Two

A fresh, lively dressing of ginger, jalapeño and lime juice replaces mayonnaise in this luxurious crab salad sandwich.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 2 tablespoons red-wine vinegar
• 4 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 jalepeño pepper, or to taste
• 1 teaspoon minced fresh ginger
• Salt & freshly ground pepper to taste
• 4 large lettuce leaves
• 2 8-inch whole-wheat pita breads, cut in half crosswise

Preparation

1. Whisk together vinegar, oil and lime juice in a medium bowl. Add crabmeat, celery, onion, jalapeño and ginger; toss well. Season with salt and pepper.
2. To assemble sandwiches, line pita halves with lettuce and fill with crab salad.

Nutrition

Per serving : 252 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 60 mg Cholesterol; 25 g Carbohydrates; 23 g Protein; 5 g Fiber; 582 mg Sodium; 98 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 starch, 2 lean meat

Tips & Notes

• Ingredient note: Crabmeat can be purchased in handy, 3.5-ounce, shelf-stable pouches—usually found in the same section as canned tuna. Each pouch is one serving.