Crabmeat, Carrot, and Grape Salad Pitas

Customer Rating: 5

1 Ratings 0 Comments

Yield: Makes about 4 cups

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Ingredients

2 cups (about 1 pound) shelled cooked crabmeat

check diced celery 1 cup diced celery

check scallions, finely chopped 2 scallions, finely chopped

check finely chopped fresh parsley 1 Tablespoon finely chopped fresh parsley

check carrot, peeled and grated 1 carrot, peeled and grated

1 cup seedless green grapes, cut in half

check mayonnaise 1/2 cup mayonnaise

check plain yogurt 1/4 cup plain yogurt

check fresh lemon juice 1 teaspoon fresh lemon juice

check fresh orange juice 1 teaspoon fresh orange juice

check Salt, to taste Salt, to taste

Freshly ground black pepper, to taste

check Dash hot pepper sauce, optional Dash hot pepper sauce, optional

check Pita bread, with the tops cut off 6 Pita bread, with the tops cut off

check Belgian endive leaves Belgian endive leaves

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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.