Crab Pitas Recipes

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 SALAD POCKETS

Steps:

• In a small bowl, combine the crab, cucumber, peppers, onion, celery and seafood seasoning. Stir in mayonnaise. Fill pita halves with crab mixture.

IMITATION CRAB SALAD ON LETTUCE OR IN WRAP/PITA

Steps:

• Mix first 10 ingredients.
• Chill for at least one hour.
• Put on lettuce or in a wrap or in pita bread.
• *imitation crab meat is usually made from pollock.

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.