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Crab and Shrimp Sandwich on Pita
Food Management Staff
February 1, 2005
1 Min Read
FM Staff
YIELD: 16 servings
18 oz. Bay shrimp, cooked, drained
7 oz. Dungeness crab, cooked, drained
2 oz. red bell pepper, finely diced
1 oz. green onion, finely diced
2 Tbsps. cilantro, finely chopped
10 oz. mayonnaise, fat free
1/4 tsp. white pepper
1/2 tsp. Worcestershire sauce
1 tsp. lemon zest
1 lb. avocado pulp, thawed
1 tsp. chipotle chile, canned in adobo sauce, purèed
2 tsps. orange zest
8 ea. whole wheat pita bread (6-in.), cut in half
8 oz. Romaine lettuce, shredded
Mix together the first 9 ingredients (shrimp through lemon zest) in a large bowl; cover and refrigerate until service.
In a separate bowl, blend together the avocado pulp, pureed chipotle and orange zest; cover and refrigerate until service.
To prepare each sandwich: Using 1/2 of a piece of pita bread per serving: Spread 1 oz. of avocado sauce inside each pita half; add 1/2 oz. Romaine lettuce and 21/2 oz. of crab and shrimp filling. Serve.
Recipe and photo from Simplot.
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