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Crabmeat, Carrot, and Grape Salad Pitas

Customer Rating: 5

1 Ratings 0 Comments

Yield: Makes about 4 cups

Ingredients

2 cups (about 1 pound) shelled cooked crabmeat

1 cup diced celery

2 scallions, finely chopped

1 Tablespoon finely chopped fresh parsley

1 carrot, peeled and grated

1 cup seedless green grapes, cut in half

1/2 cup mayonnaise

1/4 cup plain yogurt

1 teaspoon fresh lemon juice

1 teaspoon fresh orange juice

Salt, to taste

Freshly ground black pepper, to taste

Dash hot pepper sauce, optional

6 Pita bread, with the tops cut off

Belgian endive leaves

Add To

Directions:

Combine the crabmeat, celery, scallions, parsley, carrot, and grapes in a large bowl.

Whisk together the mayonnaise, yogurt, lemon juice, orange juice, salt, pepper, and hot pepper sauce (if desired), in a small bowl.

Fold the dressing into the crabmeat salad and toss gently to coat. Taste to correct seasonings. Refrigerate, covered, to chill.

Line the pitas with the endive and fill with the crabmeat salad.

Please note that some ingredients and brands may not be available in every store.

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