ingredients

• 1 tablespoon red-wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon lime juice
• Freshly ground pepper to taste
• 1 teaspoon minced fresh ginger
• 7 ounces cooked crab meat, drained (see Note)
• 1/2 cup finely chopped celery heart with leaves
• 2 tablespoons minced red onion
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon minced jalapeño pepper, or to taste
• 2 6-inch pita breads, warmed and cut in half crosswise
• 2 large lettuce leaves, torn in half

directions

1. Whisk vinegar, oil, lime juice and pepper in a medium bowl. Add ginger, crab, celery, onion, cilantro and jalapeno; toss well. Line pita halves with lettuce and fill with crab salad.