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Fish/Seafood: Crab Pitas

Source of Recipe

Betty Crocker's Low-Fat


List of Ingredients

1 1/2 cups finely shredded cabbage
1/2 cup finely shredded red bell pepper
12 imitation crabmeat sticks , chopped
1/4 cup sliced green onions (with tops)
1/4 teaspoon red pepper sauce
1/4 teaspoon salt
1/8 teaspoon pepper
4 pita breads (6 inches in diameter) -- cut in half

YOGURT SALSA
1/2 cup plain nonfat yogurt
1/2 cup chopped tomato (about 1 small)
2 tablespoons chopped green onions w/ tops
1 tablespoon dried cilantro
1/4 teaspoon ground cumin


Recipe

Mix cabbage and bell pepper; set aside. Mix crabmeat, onions, pepper sauce, salt and pepper in 10-inch nonstick skillet. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot. Fill pita breads with about 1/3 cup crabmeat mixture. Top with 1/2 cup cabbage mixture and 2 tablespoons. Yogurt Salsa: Mix all ingredients. Serves 4.