Crab Pitas Recipes

CRAB PITAS

Crab Pitas image

This creamy crab and cream cheese filling is nestled in miniature pita pockets. The filling can be made a day in advance so that you can simply stuff the pita pockets just before serving. Possible garnishes include thin slices of cucumber, carrot curls, or Italian parsley.

Provided by Whitney

Categories Seafood Fish

Time 5m

Yield 24

Number Of Ingredients 4

Ingredients

1 (3 ounce) package cream cheese, softened
½ pound imitation crabmeat
2 green onions, chopped
12 small (4 inch) pita breads, halved

Steps:

Place cream cheese, crab meat, and green onions into the bowl of a food processor. Process until smooth.
Spoon 1 tablespoon of the crab mixture into each pita half. Serve immediately.

Nutrition Facts : Calories 60.2 calories, Carbohydrate 9.4 g, Cholesterol 5.8 mg, Fat 1.4 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 165.3 mg, Sugar 0.8 g

CRAB AND AVOCADO SALAD IN A PITA

Crab and Avocado Salad in a Pita image

Provided by Food Network

Categories dessert

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2/3 cup mayonnaise
2 tablespoons diced roasted red bell pepper
4 tablespoons lemon juice
Pinch ground cayenne pepper
2 cups lump crabmeat
1 small avocado, peeled and chopped
2 tablespoons grated onion
Salt and ground white pepper
4 white or whole-wheat pita pocket-breads
1 cup alfalfa sprouts

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.

CRAB CANAPéS WITH CUMIN

Crab Canapés with Cumin image

Categories Condiment/Spread Appetizer Lime Crab Spring Summer Sour Cream Sesame Cilantro Gourmet

Number Of Ingredients 12

Ingredients

For cumin pita toasts
1/2 tablespoon olive oil
1/2 tablespoon Asian sesame oil
1 teaspoon ground cumin
2 (6-inch) pitas with pockets, halved horizontally
For crab mixture
1/4 lb jumbo lump crabmeat
1 1/2 tablespoons low-fat sour cream
1 tablespoon finely chopped scallion
1 tablespoon finely chopped fresh cilantro
1/2 tablespoon fresh lime juice
Dash of Tabasco

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.

CRAB SALAD POCKETS

Crab Salad Pockets image

When I'm out of crab, I substitute tuna with great results. This sandwich makes a nice, light lunch.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 1 serving.

Number Of Ingredients 9

Ingredients

2 ounces imitation crabmeat, flaked or canned crabmeat, drained, flaked and cartilage removed
1/4 cup finely chopped cucumber
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green pepper
1 tablespoon sliced green onion
1 tablespoon finely chopped celery
1/4 teaspoon seafood seasoning
2 tablespoons fat-free mayonnaise
2 whole wheat pita pocket halves

Steps:

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

Nutrition Facts : Calories 239 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 829mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 6g fiber), Protein 12g protein.

SEAFOOD SALAD PITAS

Seafood Salad Pitas image

"You can make this lovely and interesting sandwich as a great, light lunch. It's so tasty and colorful," suggests Linda Evancoe-Coble of Leola, Pennsylvania. "Or pair it with a hearty soup for a change-of-pace supper."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

2 cups chopped imitation crabmeat (about 10 ounces)
1/2 pound cooked medium shrimp, peeled, deveined and chopped (about 1 cup)
2 celery ribs, chopped
1/2 cup thinly sliced green onions
3/4 cup fat-free mayonnaise
3/4 teaspoon seafood seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
8 whole wheat pita pocket halves

Steps:

In a large bowl, combine the crab, shrimp, celery and onions. In a small bowl, combine the mayonnaise, seafood seasoning, salt and pepper. Pour over crab mixture; toss to coat. Cover and refrigerate for at least 2 hours. Spoon into pita halves.

Nutrition Facts : Calories 162 calories, Fat 2g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

MINI PITA CRAB FLORENTINE

Mini Pita Crab Florentine image

Make and share this Mini Pita Crab Florentine recipe from Food.com.

Provided by Bergy

Categories Lunch/Snacks

Time 20m

Yield 40 half pitas

Number Of Ingredients 9

Ingredients

1 (10 ounce) package frozen chopped spinach, well drained and squezzed
1 (4 1/4 ounce) can flaked crab
1 (10 ounce) can water chestnuts, finely chopped
3 green onions, chopped
1 package ranch dressing mix
1/2 teaspoon dill weed
1/2 cup plain yogurt
1/2 cup light mayonnaise
20 mini pita pockets (whole wheat are best)

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.

Nutrition Facts : Calories 62.4, Fat 1.4, SaturatedFat 0.3, Cholesterol 3.2, Sodium 115.6, Carbohydrate 10.3, Fiber 0.8, Sugar 0.9, Protein 2.3

CRAB PITAS

Crab Pitas image

This creamy crab and cream cheese filling is nestled in miniature pita pockets. The filling can be made a day in advance so that you can simply stuff the pita pockets just before serving. Possible garnishes include thin slices of cucumber, carrot curls, or Italian parsley.

Provided by Allrecipes Member

Categories Fish Recipes

Time 5m

Yield 24

Number Of Ingredients 4

Ingredients

1 (3 ounce) package cream cheese, softened
½ pound imitation crabmeat
2 green onions, chopped
12 small (4 inch) pita breads, halved

Steps:

Place cream cheese, crab meat, and green onions into the bowl of a food processor. Process until smooth.
Spoon 1 tablespoon of the crab mixture into each pita half. Serve immediately.

Nutrition Facts : Calories 60.2 calories, Carbohydrate 9.4 g, Cholesterol 5.8 mg, Fat 1.4 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 165.3 mg, Sugar 0.8 g

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