Crab Salad in Pita Pockets

July/August 1992, EatingWell Serves Two

Your rating: None Average: 4 (4 votes)

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

Crab Salad in Pita Pockets

Makes: 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


  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.

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.


Per serving: 252 calories; 7 g fat (1 g sat, 4 g mono); 60 mg cholesterol; 25 g carbohydrates; 1 g added sugars; 23 g protein; 5 g fiber; 582 mg sodium; 98 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 1/2 starch, 2 lean meat

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Total Time
30 minutes or less
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