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Crab and Shrimp Sandwich on Pita

Food Management Staff

February 1, 2005

1 Min Read
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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

  1. Mix together the first 9 ingredients (shrimp through lemon zest) in a large bowl; cover and refrigerate until service.

  2. In a separate bowl, blend together the avocado pulp, pureed chipotle and orange zest; cover and refrigerate until service.

  3. 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.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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