Mini Pita Crab Florentine

READY IN: 20mins
Recipe by Bergy

Quick to make no baking. Do not stuff the pitas too far in advance or they could get soggy

Top Review by Derf2440

Ohhh Bergy, you did it again!! We couldn't do the appetizer thing on the weekend, so we did it today, this recipe is going with us to Abbotsford for the holidays, what a wonderful appetizer!! Crab of course is marvelous and everything else in the recipe complimented the crab, nothing overpowered it. We used fresh spinach, chopped because we had it, it worked out fine. The ranch dressing mix and the dill were a surprize, perfect match with the lovely crunch of water chestnuts. This is going to be a pleasure to make and serve over the holidays. I'm going to try it as a dip/spread also, should be very good with crackers or let them fill their own mini pitas. Thanks for sharing the best!!

Ingredients Nutrition

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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