Selma IGA Recipes
https://selma.iga.com/Recipes/Detail/1467/
Crabmeat, Carrot, and Grape Salad Pitas
Customer Rating:
1 Ratings 0 Comments
Yield: Makes about 4 cups
Ingredients
| 2 | cups | (about 1 pound) shelled cooked crabmeat | |
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| 1 | cup | diced celery | |
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| 2 | scallions, finely chopped | ||
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| 1 | Tablespoon | finely chopped fresh parsley | |
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| 1 | carrot, peeled and grated | ||
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| 1 | cup | seedless green grapes, cut in half | |
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| 1/2 | cup | mayonnaise | |
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| 1/4 | cup | plain yogurt | |
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| 1 | teaspoon | fresh lemon juice | |
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| 1 | teaspoon | fresh orange juice | |
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| Salt, to taste | |||
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| Freshly ground black pepper, to taste | |||
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| Dash hot pepper sauce, optional | |||
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| 6 | Pita bread, with the tops cut off | ||
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| Belgian endive leaves | |||
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Directions:
Combine the crabmeat, celery, scallions, parsley, carrot, and grapes in a large bowl.
Whisk together the mayonnaise, yogurt, lemon juice, orange juice, salt, pepper, and hot pepper sauce (if desired), in a small bowl.
Fold the dressing into the crabmeat salad and toss gently to coat. Taste to correct seasonings. Refrigerate, covered, to chill.
Line the pitas with the endive and fill with the crabmeat salad.
Please note that some ingredients and brands may not be available in every store.
Selma IGA Recipes
https://selma.iga.com/Recipes/Detail/1467/
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