Crab Salad-Stuffed Pitas

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Crab Salad-Stuffed Pitas

Crab Salad-Stuffed Pitas

Hold the mayo! We use ingredients that are high in flavor but low in calories—lime juice, ginger, cilantro and chile peppers among them—to make this crab salad both nutritionally sound and absolutely delicious. If you want to skip the pita, serve on a bed of Boston lettuce or mixed greens.

Serves 2

Prep Time 20 min

Total Time 20 min.


  • 1 tablespoon red-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lime juice
  • Freshly ground pepper, to taste
  • 1 teaspoon minced fresh ginger
  • 7 ounces cooked crab meat, drained (see Note)
  • 1/2 cup finely chopped celery heart with leaves
  • 2 tablespoon minced red onion
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon minced jalapeño pepper, or to taste
  • 2 6-inch pita breads, warmed and cut in half crosswise
  • 2 large lettuce leaves, torn in half

Cooking Directions

Step 1

Whisk vinegar, oil, lime juice and pepper in a medium bowl. Add ginger, crab, celery, onion, cilantro and jalapeno; toss well. Line pita halves with lettuce and fill with crab salad.