Sebastian’s Pita

Servings 2 Serves


  • 4 ounces canned crab meat drained
  • 1 cup roughly chopped fresh snow peas
  • 1/4 cup chopped water chestnuts
  • 1 tablespoon chopped red bell pepper
  • 1 tablespoon chopped green onion
  • 2 tablespoons low fat mayonnaise
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon curry powder
  • 4 leaves Romaine lettuce
  • 4 slices low fat Swiss cheese
  • 2 pita bread rounds halved
  • Aluminum foil OR plastic wrap


  • In a mixing bowl, combine crabmeat, snow peas, water chestnuts, bell pepper and green onion; set aside.
  • In a small bowl or cup, combine mayonnaise, mustard, lemon juice and curry powder.
  • Combine crab mixture with mayonnaise mixture; blend well.
  • Place 1 slice of lettuce and 1 slice of cheese in each pita half; spoon crab mixture evenly into pitas.
  • Place pita on plastic wrap or aluminum foil and seal; refrigerate overnight or until ready to serve for lunch.


Per Serving: 198 Calories; 4g Fat; 17g Protein; 22g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 379mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Serving Suggestion: Serve with coleslaw (use a ready-made mix and toss with mayo and a little rice vinegar); add your favorite oatmeal cookie.
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