Recipe Image

Crab Salad in Pita Pockets

  • 20 m
  • 20 m
EatingWell Test Kitchen
“A fresh, lively dressing of ginger, jalapeño and lime juice replaces mayonnaise in this luxurious crab salad sandwich.”


    • 2 tablespoons red-wine vinegar
    • 4 teaspoons extra-virgin olive oil, or canola oil
    • 2 teaspoons lime juice
    • 12 ounces lump crabmeat, squeezed dry
    • ¾ cup finely chopped celery heart with leaves
    • ¼ 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


  • 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.
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