- Crab Salad:
- 1 pound lump crabmeat
- 1/2 cup Greek yogurt
- 1 cucumber, small diced
- 2 scallions, diced
- 2 tablespoons freshly chopped dill
- 2 tablespoons freshly chopped mint leaves
- 1 orange, zested
- 4 tablespoons olive oil
- 1 clove minced garlic
- 1 teaspoon kosher salt
- Grilled Pita Bread:
- 1 package pita bread (recommended: Aladdin)
Gently mix all ingredients in a large bowl. When prepping the crab salad, make sure you keep all ingredients cold and on ice.
Grill the pitas for about 45 seconds per side.
Serve the crab salad on the pitas.
2008, Michael Symon, All Rights Reserved.
Recipe courtesy of Rachael Ray