Crab Salad in Pita Pockets
Source of Recipe
By The Culinary Institute of America, From The Culinary Institute of America
Recipe Introduction
A fresh, lively dressing of ginger, jalapeno and lime juice replaces mayonnaise in this luxurious sandwich filling
List of Ingredients
2 tablespoon red wine vinegar
4 teaspoon olive oil, or vegetable oil
2 teaspoon fresh lime juice
3/4 pound lump crabmeat, excess liquid squeezed out
3/4 cup celery hearts, with leaves, finely chopped
1/4 cup red onion, minced
2 teaspoon jalapeno pepper, minced, or to taste
1 teaspoon fresh gingerroot, peeled and minced
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
4 each lettuce leaves, large, rinsed and dried
2 each pita bread, 8-inch, cut in half crosswise
Recipe
1 In a medium-sized bowl, whisk together vinegar, oil and lime juice. Add crabmeat, celery, red onion, jalapeno and ginger; toss well. Season with salt and pepper.
2 To assemble sandwiches, line pita halves with lettuce and fill with crab salad
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