Seafood Salad Pitas Recipe
Seafood Salad Pitas Recipe photo by Taste of Home

Seafood Salad Pitas Recipe

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“You can make this lovely and interesting sandwich as a great, light lunch. It's so tasty and colorful,” suggests Linda Evancoe-Coble of Leola, Pennsylvania. “Or pair it with a hearty soup for a change-of-pace supper.”
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings


  • 2 cups chopped imitation crabmeat (about 10 ounces)
  • 1/2 pound cooked medium shrimp, peeled, deveined and chopped (about 1 cup)
  • 2 celery ribs, chopped
  • 1/2 cup thinly sliced green onions
  • 3/4 cup fat-free mayonnaise
  • 3/4 teaspoon seafood seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 whole wheat pita pocket halves

Nutritional Facts

1 filled pita half equals 162 calories, 2 g fat (trace saturated fat), 27 mg cholesterol, 755 mg sodium, 28 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat


  1. In a large bowl, combine the crab, shrimp, celery and onions. In a small bowl, combine the mayonnaise, seafood seasoning, salt and pepper. Pour over crab mixture; toss to coat. Cover and refrigerate for at least 2 hours. Spoon into pita halves. Yield: 8 servings.
Originally published as Seafood Salad Pitas in Country Woman March/April 2007, p32

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Reviewed Jan. 12, 2011

"This recipe was a nice surprise. Very good and lots of flavor. Great for healthy lunch ideas."

Reviewed Jun. 21, 2010

"I added 1/2 tsp lemon juice to the mayo mixture before tossing, and it is delicious! I will definitely make this again to have on-hand for quick lunches."

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