Crab Salad Stuffed Pita Pockets

October 28, 2024

25

easy

2

  • Prepare the Crab Filling:
    • In a medium bowl, mix together:
      • Crabmeat
      • Diced apple
      • Diced bell pepper
    • Season to taste with salt and pepper, then add chopped coriander.
    • Gently fold in the mayonnaise until evenly combined.
  • Toast the Pita:
    • Toast pita breads until they puff up and are lightly golden.
    • Cut each pita open along one side to create a pocket.
  • Assemble the Pitas:
    • Place a handful of fresh watercress inside each pita pocket.
    • Spoon in the crab mixture to fill each pita.
  • Serve:
    • Serve immediately while the pita is warm. Enjoy!
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Ingredients:

Adjust Servings
0.5small apple finely chopped
300g crabmeat white, canned
0.25cup coriander leaves finely chopped
2tablespoons mayonnaise light
2 wholewheat pita breads
2servings salt & pepper to taste
2handfuls watercress
0.25medium bell pepper yellow, finely chopped

Directions

1.
Prepare the Crab Filling
1. In a medium bowl, mix together: | Crabmeat | Diced apple | Diced bell pepper | 2. Season to taste with salt and pepper, then add chopped coriander. | 3. Gently fold in the mayonnaise until evenly combined.
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2.
Toast the Pita
1. Toast pita breads until they puff up and are lightly golden. | 2. Cut each pita open along one side to create a pocket.
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3.
Assemble the Pitas
1. Place a handful of fresh watercress inside each pita pocket. | 2. Spoon in the crab mixture to fill each pita.
Mark as complete
4.
Serve
Serve immediately while the pita is warm. Enjoy!
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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