Crab Salad Stuffed Pita Pockets
By: Marisa
Published: Monday, January 25, 2010 - 12:56am

Ingredients




2 150g tins white crabmeat
1/2 small apple, finely chopped
1/4 medium yellow bellpepper, finely chopped
salt & pepper to taste
1/4 cup finely chopped coriander leaves
2 tablespoons light mayonaisse
2 wholewheat pitabreads
2 handfuls watercress

Preparation

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.

About


Aaaah holidays! We've been waking up without an alarm clock, going for leisurely morning strolls around the neighborhood, picniking in the afternoons and catching up with family or a good book in the evenings.
With that said, holidays are clearly not meant for slaving away in the kitchen (it tends to interfere with all that lazing about time) but of course it's still nice to whip up something tasty. I bring you pita stuffed with crab salad. It's similar to good old tuna salad, but with the added luxury factor of using crabmeat instead of tuna. Even if it is still tinned. Because we all need a little bit of luxury around the end of the year...