Crab Salad in Pita Pockets
Ingredients
- 3/4 C. celery hearts, with leaves, finely chopped
- 1 tsp. fresh gingerroot, peeled and minced
- 2 tsp. fresh lime juice
- 1/4tsp.freshly ground black pepper, or to taste
- 2 tsp. jalapeno pepper, minced, or to taste
- 4 each lettuce leaves, large, rinsed and dried
- 3/4 lb. lump crabmeat, excess liquid squeezed out
- 4 tsp. olive oil, or vegetable oil
- 2 each pita bread, 8-inch, cut in half crosswise
- 1/4 C. red onion, minced
- 2 Tbs. red wine vinegar
- 1/4 tsp.alt, or to taste
Directions
In a medium-sized bowl, whisk together vinegar, oil and lime juice. Add crabmeat, celery, red onion, jalapeno and ginger; toss well. Season with salt and pepper. To assemble sandwiches, line pita halves with lettuce and fill with crab salad.
