Crab salad pita pockets

Name: Crab salad pita pockets
Total time: 25 min
Yield: 2 servings
Ingredients: 0.5 small apple; 300 g canned white crabmeat; 59.15 g coriander; 2 Tbsps light mayonnaise; 2 pita; 2 servings salt and pepper; 2 handfuls watercress; 0.25 medium yellow bell pepper

Stuffed Pita Pockets with Crab Salad, a dairy-free and pescatarian dish, can be made in 25 minutes. It covers 52% of your daily vitamins and minerals. Ideal for a quick lunch or dinner, especially for those following a dairy-free and pescatarian diet.

Ingredients

apple

0.5 small

canned white crabmeat

300 g

coriander

59.15 g

light mayonnaise

2 Tbsps

pita

salt and pepper

2 servings

watercress

2 handfuls

yellow bell pepper

0.25 medium

Method

Mix 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.
Serve immediately.

Nutrition:

417 kcal

Carbs

53 g

Fat

6 g

Protein

38 g

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