Best Crab Pitas Recipes

CRAB PITAS

Crab Pitas image

This creamy crab and cream cheese filling is nestled in miniature pita pockets. The filling can be made a day in advance so that you can simply stuff the pita pockets just before serving. Possible garnishes include thin slices of cucumber, carrot curls, or Italian parsley.

Provided by Whitney

Categories Seafood Fish

Time 5m

Yield 24

Number Of Ingredients 4

Ingredients

1 (3 ounce) package cream cheese, softened
½ pound imitation crabmeat
2 green onions, chopped
12 small (4 inch) pita breads, halved

Steps:

Place cream cheese, crab meat, and green onions into the bowl of a food processor. Process until smooth.
Spoon 1 tablespoon of the crab mixture into each pita half. Serve immediately.

Nutrition Facts : Calories 60.2 calories, Carbohydrate 9.4 g, Cholesterol 5.8 mg, Fat 1.4 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 165.3 mg, Sugar 0.8 g

CRAB ARTICHOKE DIP WITH TOASTED PITAS

Crab Artichoke Dip with Toasted Pitas image

The first year I was married, I brought this to our family's Christmas Eve celebration. The dip and toasted pitas went over so well, I've been bringing it ever since!-Tabetha Carson, Independence, Missouri

Provided by Taste of Home

Categories Appetizers Snacks

Time 45m

Yield 6 cups dip (8 dozen chips).

Number Of Ingredients 13

Ingredients

1 small onion, chopped
1 tablespoon butter
2 cups mayonnaise
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
1 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese
4-1/2 teaspoons lemon juice
4 teaspoons Worcestershire sauce
1/2 teaspoon celery salt
4 cans (6 ounces each) lump crabmeat, drained
PITAS:
12 pita pocket halves
1/3 cup olive oil

Steps:

In a small skillet, saute onion in butter until tender. Transfer to a large bowl; add the mayonnaise, artichokes, cheeses, lemon juice, Worcestershire sauce and celery salt. Gently stir in crab. Transfer to a greased 2-qt. baking dish. Bake at 350° for 25-30 minutes or until bubbly., Cut each pita pocket into four wedges. Separate each wedge into two triangles. Place the triangles rough side up on baking sheet; brush with olive oil. Broil 4-6 in. from the heat for 1-2 minutes or until golden brown. Serve with warm dip.

Nutrition Facts :