Crab Pitas

7 Reviews Add a Pic
  • Prep

    5 m
  • Ready In

    5 m
Recipe by  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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Adjust Servings

Original recipe yields 24 servings



  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 (7)

Rate This Recipe


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.



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!



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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Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet



previous recipe:

Trudy's Super Deluxe Crab Dip


next recipe:

Allison's Cold Crab Dip