Crab Salad on the Go
Crab salad is delicious.
By packing it into a sandwich, you can take it with you when you are on the go.
Pita pockets are perfect for this kind of salad since they hold all the ingredients without letting them drop out of the sandwich.
Pita bread is an ancient form of bread from the Middle East.
It is low in carbohydrates, making it a perfect bread for anyone who loves sandwiches but is trying to cut down on their weight.
This is a simple crab salad recipe that lets the real flavor of the crab shine through.
Without being coated in a heavy mayonnaise dressing, this delicious recipe lets you really bring out the best in your lump crabmeat.
The ginger gives it a little something extra that you do not normally get in crab salad.
There are plenty of vegetables in this recipe, which give the salad a nice crunchy texture.
The celery, onion, and cilantro give it a nice green flavor, while the jalapeno jazzes it up a bit.
The real star, though, is the crabmeat.
While you can make a nice salad out of packaged crab meat, to get the most out of it, you'll want to spring for fresh crab.
If you use fresh crab, this sandwich turns into a wonderful delicacy.
Pack the salad inside the pita pockets and stick them in a cooler with an ice pack for lunch, a snack, or a picnic.
This is a great sandwich to enjoy at the beach.
Anytime you have some crab to eat, you can quickly throw together this easy salad and take it with you to enjoy at your leisure.
Crab salad is a luxury for many, so make the most of it.
Extra crabmeat can be made into a crab salad sandwich with this recipe so it does not go to waste.
You can stretch crab by making it into salad to get more crab for your money.
There are just so many reasons to enjoy this delicious crab salad stuffed in pita pockets.
Recipe for Crab Salad in Pita Pockets What You Need
Add the crab, ginger, celery, crab, onion, cilantro, and jalapeno.
Toss gently until everything is coated.
Place lettuce inside pita halves and stuff with crab salad.
Serve immediately.
By packing it into a sandwich, you can take it with you when you are on the go.
Pita pockets are perfect for this kind of salad since they hold all the ingredients without letting them drop out of the sandwich.
Pita bread is an ancient form of bread from the Middle East.
It is low in carbohydrates, making it a perfect bread for anyone who loves sandwiches but is trying to cut down on their weight.
This is a simple crab salad recipe that lets the real flavor of the crab shine through.
Without being coated in a heavy mayonnaise dressing, this delicious recipe lets you really bring out the best in your lump crabmeat.
The ginger gives it a little something extra that you do not normally get in crab salad.
There are plenty of vegetables in this recipe, which give the salad a nice crunchy texture.
The celery, onion, and cilantro give it a nice green flavor, while the jalapeno jazzes it up a bit.
The real star, though, is the crabmeat.
While you can make a nice salad out of packaged crab meat, to get the most out of it, you'll want to spring for fresh crab.
If you use fresh crab, this sandwich turns into a wonderful delicacy.
Pack the salad inside the pita pockets and stick them in a cooler with an ice pack for lunch, a snack, or a picnic.
This is a great sandwich to enjoy at the beach.
Anytime you have some crab to eat, you can quickly throw together this easy salad and take it with you to enjoy at your leisure.
Crab salad is a luxury for many, so make the most of it.
Extra crabmeat can be made into a crab salad sandwich with this recipe so it does not go to waste.
You can stretch crab by making it into salad to get more crab for your money.
There are just so many reasons to enjoy this delicious crab salad stuffed in pita pockets.
Recipe for Crab Salad in Pita Pockets What You Need
- 1 Tablespoon red wine vinegar
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon lime juice
- Freshly ground pepper to taste
- 1 teaspoon fresh ginger, minced
- 7 ounces cooked crab meat, drained
- 1/2 cup celery heart with leaves, finely chopped
- 2 Tablespoons red onion, minced
- 1 Tablespoon fresh cilantro, chopped
- 1 teaspoon jalapeno pepper, minced
- 1 6-inch pita breads, warmed and cut in half to make pockets
- 2 large lettuce leaves, torn
Add the crab, ginger, celery, crab, onion, cilantro, and jalapeno.
Toss gently until everything is coated.
Place lettuce inside pita halves and stuff with crab salad.
Serve immediately.
