Crab Salad Pockets

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What you Need

  • 1 pk Clara Olé Asian Dips n’ Dressings
  • 2 cups crab sticks, quartered and shredded
  • 1 pc fuji apple, diced
  • 1/3 cup celery, diced
  • 1/4 cup white onions, minced
  • 1/4 cup dried mangoes, diced
  • 12 pcs pita bread
  • 1 pc salad tomato, thinly sliced

How to Cook

  1. Toss crab sticks, apple, celery, onions and dried mangoes in Clara Olé Asian Dips n’ Dressings.
  2. Arrange tomato slices, a lettuce leaf and a small sheet of nori in pita bread. 
  3. Fill each pita bread with the crab mixture. Serve immediately.


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