Crab Salad Stuffed Pita Pockets Recipe

In a medium bowl, combine the crabmeat, diced apple, and finely chopped bell pepper. Season generously with salt and pepper to taste, then stir in the fresh coriander leaves and fold through the mayonnaise until everything is lightly coated.

While the salad rests, toast the wholewheat pita breads until they're nicely warmed and puffed up. Carefully slice each pita open along one side to create a pocket. Stuff each pocket with a handful of watercress, then spoon in the crab mixture.