Crab Pitas Recipes

CRAB AND AVOCADO SALAD IN A PITA

Steps:

• In a blender, puree the mayonnaise, roasted pepper, 1 tablespoon of the lemon juice, and the cayenne pepper. Set aside. In a medium bowl, toss together the crabmeat, avocado, onion, remaining lemon juice, salt, and pepper.
• Cut the top third off pita breads. Divide crabmeat mixture among pitas, drizzle with red pepper mayonnaise, and tuck some alfalfa sprouts into each sandwich. Tightly wrap in waxed paper and keep chilled up to 1 hour.

MINI PITA CRAB FLORENTINE

Steps:

• Mix spinach with the crab, water chestnuts& green onions.
• In another bowl combine the ranch dressing pkg,dill weed, yogurt& mayo mix well, Combine the two bowls, mix well.
• Cut mini pitas in half and stuff with the crab, spinach mixture.
• Arrange on a platter, decorate with some parsley sprigs etc.
• Serve warm or cold.

CRAB CANAPéS WITH CUMIN

Steps:

• Make toasts:
• Preheat oven to 425°F.
• Stir together oils, cumin, and salt and pepper to taste and brush on cut sides of pitas. Cut each pita half into 8 wedges and arrange, cut sides up, on a large baking sheet.
• Bake pitas in middle of oven until edges are crisp, about 10 minutes. Transfer to a rack to cool (toasts will continue to crisp as they cool).
• Make crab mixture while pitas are baking:
• Stir together crab ingredients and salt and pepper to taste.
• Top each toast with some crab.