Mini Pita Crab Florentine Recipes

MINI PITA CRAB FLORENTINE

Steps:

• Mix spinach with the crab, water chestnuts& green onions.
• In another bowl combine the ranch dressing pkg,dill weed, yogurt& mayo mix well, Combine the two bowls, mix well.
• Cut mini pitas in half and stuff with the crab, spinach mixture.
• Arrange on a platter, decorate with some parsley sprigs etc.
• Serve warm or cold.

CHICKEN TAHINI SALAD WITH PINE NUTS ON MINI PITA ROUNDS

Steps:

• Preheat oven to 350°F
• Brush cut side of pita bread rounds lightly with olive oil; arrange rounds on heavy large baking sheet.
• Bake until crisp and golden, about 6 minutes; cool pita rounds.
• Mince garlic in food processor.
• Add tahini, 1/2 cup lemon juice, and lemon peel; blend well.
• With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick.
• Mix in 1/2 cup chopped cilantro; season sauce to taste with salt and pepper.
• Place chicken in large bowl.
• Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use).
• Season chicken salad to taste with salt and pepper.
• Can be made 1 day ahead. Store pita rounds in an airtight container at room temperature. Cover chicken salad and refrigerate.
• To serve:.
• Spoon generous 1 tablespoon chicken salad atop each pita round.
• Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.

SEAFOOD SALAD PITAS

Steps:

• In a large bowl, combine the crab, shrimp, celery and onions. In a small bowl, combine the mayonnaise, seafood seasoning, salt and pepper. Pour over crab mixture; toss to coat. Cover and refrigerate for at least 2 hours. Spoon into pita halves.