Crab Salad Stuffed Pita Pockets
Crab Salad Stuffed Pita Pockets requires around 25 minutes from start to finish. For $3.41 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 337 calories, 33g of protein, and 5g of fat per serving. This recipe serves 2. 8 people found this recipe to be yummy and satisfying. This recipe from Foodista requires Salt & Pepper, yellow bell pepper, watercress, and light mayonnaise. It works well as a salad. With a spoonacular score of 78%, this dish is pretty good. Similar recipes are Crab Salad in Pita Pockets, Stuff It {: Cobb Salad Stuffed Pita Pockets}, and Greek Salad Pita Pockets for Two.
Servings: 2
Ingredients:
1/2 small apple, finely chopped
2 150g cans white crabmeat
1/4 cup finely chopped coriander leaves
2 tablespoons light mayonnaise
2 wholewheat pita breads
salt & pepper to taste
2 handfuls watercress
1/4 medium yellow bell pepper, finely chopped
Equipment:
bowl
Cooking instruction summary:
- Mix crabmeat, apple and bell pepper together in a bowl.
- Season to taste, add coriander and fold mayonnaise through.
- Toast pita breads until puffed up, then cut open on one side.
- Stuff with some watercress, then the crab mixture.
- Serve immediately.
Step by step:
1. Mix crabmeat, apple and bell pepper together in a bowl.Season to taste, add coriander and fold mayonnaise through.Toast pita breads until puffed up, then cut open on one side.Stuff with some watercress, then the crab mixture.
2. Serve immediately.
Nutrition Information:
covered percent of daily need
