Seafood Pitas Recipe

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"I first prepared these sandwiches when I had to put together a quick lunch for guests and was busy until last minute," writes Judy Mynsberge of Flushing, Michigan. "I served them with bowls of nicely seasoned tomato soup and received warm compliments."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 3 servings

Ingredients

  • 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 can (4 ounces) small shrimp, rinsed and drained or 1 cup frozen cooked salad shrimp
  • 3/4 cup mayonnaise
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1 teaspoon dill weed
  • 3 pita breads (6 inches), halved
  • 3 lettuce leaves

Nutritional Facts

1 serving (2 each) equals 770 calories, 51 g fat (7 g saturated fat), 181 mg cholesterol, 1,649 mg sodium, 35 g carbohydrate, 2 g fiber, 39 g protein.

Directions

  1. In a bowl, combine the salmon, crab, shrimp, mayonnaise, celery, onion and dill. Line each pita half with lettuce; fill with seafood mixture. Yield: 3 servings.
Originally published as Seafood Pitas in Quick Cooking March/April 2005, p56

Nutritional Facts

1 serving (2 each) equals 770 calories, 51 g fat (7 g saturated fat), 181 mg cholesterol, 1,649 mg sodium, 35 g carbohydrate, 2 g fiber, 39 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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