Low Fat Crab Pitas Recipe

Ingredients

1 1/2 cups finely shredded cabbage

1/2 cup finely shredded red bell pepper

12 imitation crabmeat sticks (about 1

1 ounce each), chopped*

1/4 cup sliced green onions (with tops)

1/4 teaspoon red pepper sauce

1/4 teaspoon salt

1/8 teaspoon pepper

4 pita breads (6 inches in diameter)

cut in half and opened to form

pockets

Yogurt Salsa

YOGURT SALSA

1/2 cup plain nonfat yogurt

1/2 cup chopped tomato (about 1 small)

2 tablespoons chopped green onions

-- (with tops)

1 tablespoon dried cilantro

1/4 teaspoon ground cumin

Method

Mix cabbage and bell pepper; set aside.

Mix crabmeat, onions, pepper sauce, salt and pepper in 10-inch nonstick skillet.

Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.

Fill pita breads with about 1/3 cup crabmeat mixture.

Top with 1/2 cup cabbage mixture and 2 tablespoons.

Yogurt Salsa.

4 SERVINGS (2 HALF SANDWICHES EACH).

*12 ounces shredded cooked crabmeat (about 2-1/2 cups) can be substituted for the imitation crabmeat sticks.

YOGURT SALSA Mix all ingredients.

Cooks Comments and Tips