Crab Florentine Stuffed Mini Pitas
Delight your taste buds with these flavorful Crab Florentine Stuffed Mini Pitas, featuring a savory mixture of crab, spinach, and crunchy water chestnuts all blended with a creamy dill-infused dressing. Perfect for lunch, snacks, or appetizers, they present a fresh and exciting twist on traditional pita pockets. Enjoy them either warm or chilled for a versatile treat that’s sure to impress any gathering.
40
Servings
N/A
Calories
9
Ingredients
Ingredients
frozen chopped spinach
10 ounces (well drained and squeezed)
flaked crab
4.25 ounces (canned)
water chestnuts
10 ounces (finely chopped)
green onions
3 (chopped)
ranch dressing mix
1 package (dry)
dill weed
0.5 teaspoon (dried)
plain yogurt
0.5 cup (plain)
light mayonnaise
0.5 cup (creamy)
mini pita pockets
20 (whole wheat recommended)
Instructions
1
In a large mixing bowl, combine the well-drained and squeezed chopped spinach with the flaked crab, finely chopped water chestnuts, and chopped green onions. Mix thoroughly to ensure the ingredients are distributed evenly.
2
In a separate small bowl, prepare the creamy dressing by mixing the dry ranch dressing mix with dill weed, plain yogurt, and light mayonnaise. Whisk together until smooth and well blended.
3
Combine the creamy dressing with the spinach and crab mixture in the large mixing bowl. Stir until all ingredients are fully incorporated.
4
Carefully slice the mini pita pockets in half to create openings for stuffing. Gently fill each half with the crab and spinach mixture, ensuring not to overfill.
5
Arrange the stuffed mini pitas on a serving platter. If desired, garnish with fresh parsley sprigs or additional herbs for a decorative touch.
6
Serve immediately for a warm option or chill in the refrigerator for at least an hour for a refreshing cold variation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crab Florentine Stuffed Mini Pitas?
These are bite-sized pita pockets filled with a creamy mixture of flaked crab, chopped spinach, water chestnuts, and a dill-infused dressing.
How many servings does this recipe provide?
This recipe is designed to make 40 servings, making it ideal for large gatherings or parties.
What type of crab is recommended?
The recipe calls for 4.25 ounces of canned flaked crab, though you can use fresh flaked crab if preferred.
How should the frozen spinach be prepared?
The frozen spinach should be thawed, well-drained, and squeezed thoroughly to remove excess moisture before mixing.
Can these be served warm?
Yes, you can serve these immediately after assembly for a warm option.
Can I serve the stuffed pitas cold?
Absolutely. For a refreshing cold version, chill the stuffed pitas in the refrigerator for at least an hour before serving.
What ingredients are in the dressing?
The dressing is made from dry ranch dressing mix, dried dill weed, plain yogurt, and light mayonnaise.
Are these pitas considered healthy?
With ingredients like spinach, light mayonnaise, and plain yogurt, they are categorized as a healthy snack or lunch option.
What type of pita bread should I use?
The recipe suggests using 20 mini pita pockets, with whole wheat pita being recommended for better nutrition.
How do I prepare the water chestnuts?
The water chestnuts should be finely chopped to add a subtle crunch to the filling without being overpowering.
Is there a substitute for light mayonnaise?
You can use regular mayonnaise or increase the amount of plain yogurt, though it may slightly alter the flavor and calorie count.
What can I use instead of plain yogurt?
Greek yogurt is an excellent substitute for plain yogurt and adds a bit more protein and a thicker consistency.
How many green onions are needed?
The recipe calls for 3 green onions, which should be chopped before being added to the mix.
How do I assemble the pitas?
Slice the mini pitas in half to create pockets and gently fill each half with the crab and spinach mixture.
What gives the recipe its 'Florentine' name?
The term 'Florentine' refers to the inclusion of spinach in the recipe.
Can I use fresh dill instead of dried?
Yes, you can use fresh dill; generally, you should use about three times the amount of fresh herbs compared to dried.
How do I prevent the pitas from tearing?
Slice them carefully with a serrated knife and avoid overfilling the pockets to keep them intact.
Are these suitable as an appetizer?
Yes, their small size and easy-to-handle nature make them perfect finger foods and appetizers.
What is the texture of the filling?
The filling is creamy thanks to the yogurt and mayo, but has texture from the flaked crab, spinach, and crunchy water chestnuts.
Can I make the filling in advance?
Yes, you can prepare the filling a few hours ahead and keep it chilled until you are ready to stuff the pitas.
Should I use a specific brand of ranch mix?
Any standard dry ranch dressing mix package will work for this recipe.
How do I garnish this dish?
You can arrange them on a platter and garnish with fresh parsley sprigs or additional herbs for decoration.
Is this recipe spicy?
No, the flavors are savory and herby (dill and ranch), rather than spicy.
Can I use imitation crab?
Yes, imitation crab (surimi) can be substituted for canned or fresh flaked crab if desired.
How many mini pitas are required?
You will need 20 mini pita pockets, which are sliced in half to make 40 stuffed pieces.
Is this a good recipe for lunch?
Yes, it is categorized as a Lunch/Snack recipe and is quite filling due to the protein in the crab and fiber in the pita.
Does the recipe contain seafood?
Yes, it contains crab, making it a seafood-based dish.
How many ingredients are in this recipe?
There are 9 primary ingredients required to make these stuffed pitas.
What if I can't find mini pitas?
You can use regular-sized pitas and cut them into quarters, or use small tortillas to create wraps.
Should the water chestnuts be drained?
Yes, ensure the water chestnuts are drained before chopping to keep the filling from becoming too watery.