Crab Pitas with Yogurt Salsa
Budget friendly, this quick pocket sandwich is a nice change of pace for lunch or a light supper.
Serves: 4, two halves of pocket bread sandwiches each
1 1/2 cups cabbage, finely shredded
1/2 cup red or green bell pepper, finely shredded
12 oz imitation crabmeat (12 oz shredded cooked crabmeat or about 2 1/2 cups can be used instead)
1/4 cup green onions, sliced
1/4 tsp red pepper sauce
1/4 tsp salt (optional)
4 pita breads, cut in half and opened to form pockets
1/2 cup plain nonfat yogurt
1/2 cup chopped tomato
2 Tbsp chopped green onions with tops
1 Tbsp chopped cilantro
1/4 tsp ground cumin
1. Mix all Yogurt Salsa ingredients together. Refrigerate until ready to serve.
2. Mix cabbage and bell pepper and set aside.
3. Mix crabmeat, onion, pepper sauce, salt and pepper in 10 inch nonstick skillet. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
4. Fill pita pockets with about 1/3 cup crab mixture. Top with 1/2 cup cabbage mixture and 2 Tbsp yogurt salsa.