Crab Salad in Pita Pockets

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From: EatingWell Magazine July/August 1992

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

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  • Ready In

  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.
  • 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.

Nutrition information

  • Per serving: 253 calories; 7 g fat(1 g sat); 5 g fiber; 25 g carbohydrates; 23 g protein; 20 mcg folate; 60 mg cholesterol; 2 g sugars; 0 g added sugars; 594 IU vitamin A; 4 mg vitamin C; 76 mg calcium; 1 mg iron; 579 mg sodium; 170 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 starch, 2 lean meat

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