Recipe courtesy of B. Smith
Crab and Avocado Salad in a Pita
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 562
- Total Fat
- 37
- Saturated Fat
- 6
- Carbohydrates
- 41
- Dietary Fiber
- 8
- Sugar
- 2
- Protein
- 20
- Cholesterol
- 80
- Sodium
- 890
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
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.