Include in Print View:

Crab Pitas

Crab Pitas recipe image
This bright and refreshing dish transforms simple imitation crab into a gourmet-style handheld meal. The sweet, savory crabmeat is lightly saut&# 195;©ed with aromatics, then nestled into warm pita pockets alongside a crisp, crunchy slaw of cabbage and red bell pepper. The star of the show is the creamy yogurt salsa, which adds a tangy, herbal kick that cuts through the richness. It’s perfect for a quick weeknight dinner, a light lunch, or even a casual summer picnic. The combination of textures—soft pita, tender crab, and crunchy veggies—makes every bite satisfying. It comes together in under 15 minutes, making it an effortless yet impressive option for busy cooks who want something healthy and delicious without the fuss.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 564.9
Dietary: Gluten-free
Description
This bright and refreshing dish transforms simple imitation crab into a gourmet-style handheld meal. The sweet, savory crabmeat is lightly saut&# 195;©ed with aromatics, then nestled into warm pita pockets alongside a crisp, crunchy slaw of cabbage and red bell pepper. The star of the show is the creamy yogurt salsa, which adds a tangy, herbal kick that cuts through the richness. It’s perfect for a quick weeknight dinner, a light lunch, or even a casual summer picnic. The combination of textures—soft pita, tender crab, and crunchy veggies—makes every bite satisfying. It comes together in under 15 minutes, making it an effortless yet impressive option for busy cooks who want something healthy and delicious without the fuss.
Ingredients
  • 1 1/2 cups Finely shredded cabbage
  • 1/2 cups Finely shredded red bell pepper
  • 12 imitation Crabmeat sticks (about 1
  • 1 oz Each) -- chopped*
  • 1/4 teaspoons Red pepper sauce
  • 1/4 teaspoons Salt
  • 1/8 teaspoons Pepper
  • 4 pita Breads (6 inches in diameter)
  • Pockets
  • Yogurt Salsa
  • YOGURT SALSA
  • 1/2 cups Plain nonfat yogurt
  • (with tops)
  • 1 tablespoons Dried cilantro
  • 1/4 teaspoons Ground cumin
Directions
  1. 1
    In a small bowl, mix the shredded cabbage and red bell pepper together; set aside.
  2. 2
    In a medium nonstick skillet, combine the chopped crabmeat, red pepper sauce, salt, and pepper.
  3. 3
    Cook over medium-high heat for 3 to 5 minutes, stirring frequently, until the crabmeat is hot and slightly caramelized.
  4. 4
    While the crab cooks, prepare the yogurt salsa by mixing plain nonfat yogurt, chopped tomato, chopped green onions, dried cilantro, and ground cumin in a small bowl.
  5. 5
    Cut the pita breads in half and open them to form pockets.
  6. 6
    Fill each pita pocket with about 1/3 cup of the warm crabmeat mixture.
  7. 7
    Top the crab with 1/2 cup of the cabbage and bell pepper slaw.
  8. 8
    Spoon 2 tablespoons of the yogurt salsa over the slaw in each pita.
  9. 9
    Serve immediately while the pitas are still warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 564.9kcal
% Daily Value *
Total Fat 10.5g17%
Saturated Fat 4.0g20%
Cholesterol 225.6mg76%
Sodium 2461.8mg103%
Total Carbohydrate 49.6g17%
Dietary Fiber 5.6g23%
Sugars 16.1g
Protein 66.5g133%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab, pita, yogurt salsa, seafood, quick dinner, light meal, cabbage slaw, healthy, easy, handheld, imitation crab, fresh, zesty, cilantro, cumin, low calorie, weeknight, lunch, picnic, refreshing
Read it online: https://www.chefs-mate.com/recipe/crab-pitas/