Crab Salad In Pita Pockets

Crab Salad In Pita Pockets

 

It’s fresh Dungeness Crab season here in the Pacific Northwest. Whole, fresh cooked crab is on sale in all of the local grocery stores.

I picked up a monster sized crab at the store for 5.99 a pound! He weighed in at 1.75 pounds and once cleaned I got a little over a pound of yummy sweet crab meat.

The perfect amount needed for this light and refreshing crab salad recipe. I came across this recipe in Eating Well magazine many years ago (issue from 1992) and once I tried it I knew that it was a keeper.

I haven’t made this recipe in quite a while. Mainly because I put the recipe in such a safe place that I could not remember where it was! Anyone else have this problem?

This happens to me more often than not. I have put so many things in a safe place that by the time I find them again it’s like getting something brand new! Hahaha

 

Anyway, Here goes. Hope you enjoy!

Crab Salad in Pita Pockets

Servings 4

Ingredients

  • 2 tablespoons red wine vinegar
  • 4 teaspoons olive oil
  • 2 teaspoons fresh lime juice
  • 3/4 pound frosh lump crab meat excess liquid squeezed out
  • 3/4 cup finely chopped celery heart with leaves
  • 1/4 cup minced red onion
  • 2 teaspoons minced jalapeno pepper
  • 1 teaspoon minced peeled fresh ginger
  • salt and freshly ground black pepper to taste
  • lettuce leaves rinsed and dried
  • 2- 8 inch pita breads cut in half crosswise

Instructions

  1. In a medium bowl, whisk together vinegar, oil and fresh lime juice. Add crabmeat, celery, onion, jalapeno and ginger. Toss well. Season to taste with salt and pepper.
  2. To assemble sandwiches: Line pita halves with lettuce and fill with crab salad.
  3. Serves 4

                             Recipe from Eating Well magazine July/August 1992

 

 

 



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