Crab Salad In Pita Pockets

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It’s fresh Dungeness Crab season here in the Pacific Northwest. Whole, fresh cooked crab is on sale in all of the local grocery stores.

I picked up a monster sized crab at the store for 5.99 a pound! He weighed in at 1.75 pounds and once cleaned I got a little over a pound of yummy sweet crab meat.

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The perfect amount needed for this light and refreshing crab salad recipe. I came across this recipe in Eating Well magazine many years ago (issue from 1992) and once I tried it I knew that it was a keeper.

I haven’t made this recipe in quite a while. Mainly because I put the recipe in such a safe place that I could not remember where it was! Anyone else have this problem?

This happens to me more often than not. I have put so many things in a safe place that by the time I find them again it’s like getting something brand new! Hahaha

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Anyway, Here goes. Hope you enjoy!

Crab Salad In Pita Pockets:

  • 2 tablespoons red wine vinegar
  • 4 teaspoons olive oil
  • 2 teaspoons fresh lime juice
  • 3/4 pound frosh lump crab meat, excess liquid squeezed out
  • 3/4 cup finely chopped celery heart with leaves
  • 1/4 cup minced red onion
  • 2 teaspoons minced jalapeno pepper
  • 1 teaspoon minced, peeled fresh ginger
  • salt and freshly ground black pepper to taste
  • lettuce leaves, rinsed and dried
  • 2- 8 inch pita breads, cut in half crosswise

In a medium bowl, whisk together vinegar, oil and fresh lime juice. Add crabmeat, celery, onion, jalapeno and ginger. Toss well. Season to taste with salt and pepper.

To assemble sandwiches: Line pita halves with lettuce and fill with crab salad.

Serves 4

                             Recipe from Eating Well magazine July/August 1992

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