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Crab Pitas

  • Prep

    5 m
  • Ready In

    5 m
Whitney

Whitney

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

CALAW
14

CALAW

3/1/2008

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 cream cheese and added a bit of lite Mayo. It was very fresh and tasty.

April
5

April

4/1/2007

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 green onion. But overall, a very tasty recipe!

ehjudah
4

ehjudah

7/26/2007

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.

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