“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.”
Seafood Salad Pitas
Seafood Salad Pitas
Prep Time
20 min
Yield
8 servings
Ingredients
- 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
Directions
- 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.
Nutrition Facts
1 each: 162 calories, 2g fat (0 saturated fat), 27mg cholesterol, 755mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
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