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Recipe courtesy of B. Smith

Show: B. Smith with Style

Episode: Magazine to Press/New Restaurant

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Total:: 40 min
Prep:: 25 min
Cook:: 15 min

Yield:: 4 servings

Level:: Intermediate

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

Directions

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.

My Private Notes

Name: Crab and Avocado Salad in a Pita
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

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