Crabmeat, Carrot, and Grape Salad Pitas

Makes about 4 cups


  1. 2 cups (about 1 pound) shelled cooked crabmeat
  2. 1 cup diced celery
  3. 2 scallions, finely chopped
  4. 1 Tablespoon finely chopped fresh parsley
  5. 1 carrot, peeled and grated
  6. 1 cup seedless green grapes, cut in half
  7. 1/2 cup mayonnaise
  8. 1/4 cup plain yogurt
  9. 1 teaspoon fresh lemon juice
  10. 1 teaspoon fresh orange juice
  11. Salt, to taste
  12. Dash hot pepper sauce, optional
  13. 6 Pita bread, with the tops cut off
  14. Belgian endive leaves
  15. Freshly ground black pepper, to taste

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.

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