Recipe courtesy of B. Smith

Crab and Avocado Salad in a Pita

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.