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“These are wonderful! These are perfect for the coming holidays! We made them with fresh ingredients (if possible) and low-fat ingredients. Found this on Food and Family, Holiday 2007 edition. I had these for the "Cooking Club" and this way the resident's could prepare and then eat their "sandwichito" pitas. Of course, they had help - there were two teachers and myself. These we prepared for the other residents as well. Diet Exchange: 1/2 Starch, 1 Meat (VL), 1/2 Fat”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 6 12 ounces fresh crabmeat, picked clean or 6 12 ounces canned crabmeat, drained
  • 14 cup light mayonnaise
  • 1 tablespoon freshly grated parmesan cheese
  • 14 teaspoon hot pepper sauce (of course we didn't use any)
  • 8 mini whole wheat pita bread, cut crosswise in half
  • dill sprigs, for garnish

Directions

  1. Mix crabmeat, mayo, Parmesan cheese and pepper sauce.
  2. Fill pita bread pockets evenly with crab mixture.
  3. Top each with dill sprig.
  4. **Prepare as directed, substituting 16 thawed frozen miniature phyllo shells for the 8 halved miniature pita rounds.

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