Main course
Crab Salad Stuffed Pita Pockets
This recipe brings together flaky crabmeat with crisp apple and bell pepper, bound by a touch of mayonnaise and brightened with fresh coriander. It's all tucked into warm, puffed pita pockets with a handful of watercress. The whole thing comes together quickly, making it a good option when you need something satisfying in about 25 minutes.
Method
2 steps · 25 min total
- 01
Prepare the Crab Salad and Pitas
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.
