Crab Salad Stuffed Pita Pockets
20 minMexican
Servings2
Plan it in the app to put it on your week.
- Dairy Free
- Pescatarian
Steps
- 1Mix crabmeat, apple and bell pepper together in a bowl.Season to taste, add coriander and fold mayonnaise through.Toast pita breads until puffed up, then cut open on one side.Stuff with some watercress, then the crab mixture.
- 2Serve immediately.
Nutrition
- Calories
- 326kcal
- Protein
- 30g
- Carbs
- 21g
- Fat
- 13g
- Fiber
- 2g
- Sugar
- 7g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does crab salad stuffed pita pockets take to make?
About 20 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 2 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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