Mini Pita Crab Florentine |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Quick to make no baking. Do not stuff the pitas too far in advance or they could get soggy Ingredients:
1 (10 ounce) package frozen chopped spinach, well drained and squezzed |
1 (4 1/4 ounce) can flaked crab |
1 (10 ounce) can water chestnuts, finely chopped |
3 green onions, chopped |
1 package ranch dressing mix |
1/2 teaspoon dill weed |
1/2 cup plain yogurt |
1/2 cup light mayonnaise |
20 mini pita pockets (whole wheat are best) |
Directions:
1. Mix spinach with the crab, water chestnuts& green onions.
2. In another bowl combine the ranch dressing pkg,dill weed, yogurt& mayo mix well, Combine the two bowls, mix well.
3. Cut mini pitas in half and stuff with the crab, spinach mixture.
4. Arrange on a platter, decorate with some parsley sprigs etc.
5. Serve warm or cold.
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