“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.”
Recommended:
Fresh, Balanced & Filling No-Cook Summer Dinners
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
Reviews forSeafood Salad Pitas
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MY REVIEW
Reviewed Jan. 12, 2011
"This recipe was a nice surprise. Very good and lots of flavor. Great for healthy lunch ideas."
MY REVIEW
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."
