La Waffalata's Crab Salad Pita

“Okay – our son won’t touch this and neither will our daughter. They are chicken! But Ken and I love it. So we compromise. We make the kids Chicken Salad pita’s instead. Same recipe; just two pans. Chicken in one – crab in the other. This way, you might say, no one gets crabby!”

Ingredients

3 cups cooked, chopped lump crab meat

1 cup Ranch Dressing

½ teasp jalapeno juice (or more if you like spicy)

1 heaping cup of shredded Monterey Jack Cheese

6 very thin slices of ham; cut into strips

pinch of black pepper

2 pinches of sea salt

3 cups organic Spring Mix

8 pita rounds (for a total of four sandwiches)

Instructions

In a sauté pan, heat cooked crab meat. Add ranch dressing and jalapeno juice. Cook until heated. Add ham, salt and pepper. Cover with cheese and cook just until cheese is melted.  Remove from heat. Cover pan with lid. Grill pitas until slightly warm and soft. Divide crab mixture into four equal parts. Divide spring mix into four equal parts. Layer first pita with one spring mix part. Then top spring mix with one part of crab mixture. Cover with another pita. Slice down the middle. Stack one half on top of the other. Repeat steps to make the remaining 3 sandwiches. Serve with fresh fruit and blue corn chips. enJOY!