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.
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
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.
Recipe from Eating Well magazine July/August 1992