The relaxation is really starting to hit me now and let me tell you, it is awesome! Day 2 of officially being on holiday and I already feel recharged. We've been waking up without an alarm clock, going for leisurely morning strolls around the neighborhood, picniking in the afternoons and catching up with family or a good book in the evenings.
With that said, holidays are clearly not meant for slaving away in the kitchen (it tends to interfere with all that lazing about time) but of course it's still nice to whip up something tasty. I bring you pita stuffed with crab salad. It's similar to good old tuna salad, but with the added luxury factor of using crabmeat instead of tuna. Even if it is still tinned. Because we all need a little bit of luxury around the end of the year...
Crab Salad Stuffed Pita Pockets
2 x 150g tins white crabmeat1/2 small apple, finely chopped1/4 medium yellow bellpepper, finely choppedsalt & pepper to taste1/4 cup finely chopped coriander leaves2 tbsp light mayonaisse2 wholewheat pitabreads2 handfuls watercress
1. Mix crabmeat, apple and bellpepper together in a bowl. Season to taste, add coriander and fold mayonaisse through until evenly coated.2. Toast pitabreads until puffed up, then cut open on one side. Stuff with some watercress, then the crab mixture. Serve immediately.
Nutritional info (per serving): Calories 253.8, Total fat 4.9 g, Saturated fat g, Polyunsaturated fat g, Monounsaturated fat g, Cholesterol 62.5 mg, Sodium 639.0 mg, Potassium 107.8 mg, Total carbohydrate 37.6 g, Dietary fiber 4.0 g, Sugars 1.0 g, Protein 16.5 g
Good source of: Vitamin C 79.7 %, Iron 13.5 %, Vitamin A 9.2 %, Calcium 8.0 %