Crab Salad in Pita Pockets

From EatingWell: July/August 1992, EatingWell Serves Two — Subscribe Now!

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

Nutrition Profile

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

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.
To assemble sandwiches, line pita halves with lettuce and fill with crab salad.

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.

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