Crab Pitas


"This creamy crab and cream cheese filling is nestled in miniature pita pockets. The filling can be made a day in advance so that you can simply stuff the pita pockets just before serving. Possible garnishes include thin slices of cucumber, carrot curls, or Italian parsley."


5 m servings 60 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place cream cheese, crab meat, and green onions into the bowl of a food processor. Process until smooth.
  2. Spoon 1 tablespoon of the crab mixture into each pita half. Serve immediately.
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Your rating



  1. 9 Ratings


This recipe is good and basic, but like others, I dolled it up a bit. I added a lot of Old Bay seasoning, fresh lemon juice, cilantro, jalepeno pepper, and I used real crab. I also used fat free...

This recipe is so quick and so easy! The only reason I gave it 4 stars instead of 5 is because I thought the green onion overpowered the crabmeat a little bit. Next time I will use a little less...

This is real quick, simple, and good. I give 3 stars cos i found the recipe to be a bit bland, so i added jalapeno pepper to the mix and a dash of old bay.

This gets 5 stars from me as my fiance ate it and he hates crab! Of course, I love crabmeat so I ate these right up, but I was pleasantly surprised when he ate them. He did put some chilli sauce...

Very good, and very simple. I used more like 4 ounces of Neufchatel cheese (pretty much identical to cream cheese but a lot less fat), but that was my only change. I only have a little mini chop...

Very bland.

I liked it a lot! My teenagers, not so much. I added cucumber to the finished pita to give it some color.