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Publisher Photo
"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."
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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 small 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

Directions

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

2 each: 770 calories, 51g fat (7g saturated fat), 181mg cholesterol, 1649mg sodium, 35g carbohydrate (2g sugars, 2g fiber), 39g protein.

  • 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 small 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
  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

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