Crab Salad-Stuffed Pitas
Hold the mayo! We use ingredients that are high in flavor but low in calories—lime juice, ginger, cilantro and chile peppers among them—to make this crab salad both nutritionally sound and absolutely delicious. If you want to skip the pita, serve on a bed of Boston lettuce or mixed greens.
From EatingWell: July/August 1992, EatingWell Serves Two
Yield: 2 servings, 1 1/4 cups salad each
Active Time: 20 minutes
Total Time: 20 minutes
- 1 tablespoon red-wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lime juice
- Freshly ground pepper, to taste
- 1 teaspoon minced fresh ginger
- 7 ounces cooked crab meat, drained (see Note)
- 1/2 cup finely chopped celery heart with leaves
- 2 tablespoons minced red onion
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon minced jalapeño pepper, or to taste
- 2 6-inch pita breads, warmed and cut in half crosswise
- 2 large lettuce leaves, torn in half
- Whisk vinegar, oil, lime juice and pepper in a medium bowl. Add ginger, crab, celery, onion, cilantro and jalapeno; toss well. Line pita halves with lettuce and fill with crab salad.
- Note: Crab meat can be purchased in handy, 3.5-ounce, shelf-stable pouches—usually found in the same section as canned tuna. Each pouch is one serving.
Nutrition Per serving:
339 calories; 10 g fat (1 g sat, 6 g mono); 70 mg cholesterol; 38 g carbohydrates; 28 g protein; 6 g fiber; 728 mg sodium; 250 mg potassium.
Nutrition Bonus: Selenium (40% daily value), Iron & Vitamin A (15% dv).
2 Carbohydrate Serving
Exchanges: 2 starch, 3 very lean meat, 1 1/2 fat