Crab Salad Stuffed Pita Pockets

Crab Salad Stuffed Pita Pockets


  • 1/2 small apple, finely chopped
  • 2 150g cans white crabmeat
  • 1/4 cup finely chopped coriander leaves
  • 2 tablespoons light mayonnaise
  • 2 wholewheat pita breads
  • salt & pepper to taste
  • 2 handfuls watercress
  • 1/4 medium yellow bell pepper, finely chopped


  1. Mix crabmeat, apple and bellpepper together in a bowl.
  2. Season to taste, add coriander and fold mayonaisse through.
  3. Toast pitabreads until puffed up, then cut open on one side.
  4. Stuff with some watercress, then the crab mixture.
  5. Serve immediately.

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