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Crab Pitas

main dishes, seafood, luncheon

1 1/2 cups finely shredded cabbage
1/2 cup finely shredded red bell pepper
12 imitation crabmeat sticks (about 1
1 ounce each); chopped*
1/4 cup sliced green onions (with tops)
1/4 teaspoon red pepper sauce
1/4 teaspoon salt
1/8 teaspoon pepper
4 pita breads (6 inches in diameter)
cut in half and opened to form
Yogurt Salsa
1/2 cup plain nonfat yogurt
1/2 cup chopped tomato (about 1 small)
2 tablespoons chopped green onions
-- (with tops)
1 tablespoon dried cilantro
1/4 teaspoon ground cumin

Mix cabbage and bell pepper; set aside. Mix crabmeat, onions, pepper sauce, salt and pepper in 10-inch nonstick skillet. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot. Fill pita breads with about 1/3 cup crabmeat mixture. Top with 1/2 cup cabbage mixture and 2 tablespoons. Yogurt Salsa. 4 SERVINGS (2 HALF SANDWICHES EACH). *12 ounces shredded cooked crabmeat (about 2-1/2 cups) can be substituted for the imitation crabmeat sticks. YOGURT SALSA Mix all ingredients.

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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