Crab Salad Pockets Recipe

Crab Salad Pockets Recipe photo by Taste of Home

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When I'm out of crab, I substitute tuna with great results. This sandwich makes a nice, light lunch.

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Crab Salad Pockets Recipe

Prep/Total Time: 15 min.

Yield: 1 Servings

15 15

Ingredients

2 ounces imitation crabmeat, flaked or canned crabmeat, drained, flaked and cartilage removed
1/4 cup finely chopped cucumber
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green pepper
1 tablespoon sliced green onion
1 tablespoon finely chopped celery
1/4 teaspoon seafood seasoning
2 tablespoons fat-free mayonnaise
2 whole wheat pita pocket halves

Directions

In a small bowl, combine the crab, cucumber, peppers, onion, celery and seafood seasoning. Stir in mayonnaise. Fill pita halves with crab mixture. Yield: 1 serving.

Nutritional Facts 1 sandwich equals 219 calories, 3 g fat (0 saturated fat), 7 mg cholesterol, 786 mg sodium, 42 g carbohydrate, 6 g fiber, 10 g protein.

Originally published as Crab Salad Pockets in Cooking for One or Two Cookbook , p53