Recipe Image

Crab Salad-Stuffed Pitas

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Hold the mayo! We use ingredients that are high in flavor but low in calories—lime juice, ginger, cilantro and chile peppers among them—to make this crab salad both nutritionally sound and absolutely delicious. If you want to skip the pita, serve on a bed of Boston lettuce or mixed greens.”


    • 1 tablespoon red-wine vinegar
    • 1 tablespoon extra-virgin olive oil
    • 1 teaspoon lime juice
    • 1 teaspoon minced fresh ginger
    • Freshly ground pepper, to taste
    • ½ cup finely chopped celery heart with leaves
    • 2 tablespoons minced red onion
    • 1 tablespoon chopped fresh cilantro
    • 7 ounces cooked crab meat, drained (see Note)
    • 1 teaspoon minced jalapeño pepper, or to taste
    • 2 6-inch pita breads, warmed and cut in half crosswise
    • 2 large lettuce leaves, torn in half


  • 1 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.
  • Note: Crab meat 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019