Crab Cake Pitas

A touch of Old Bay seasoning is the secret to these authentic mini crab cakes topped with zesty tartar sauce and stuffed into a pita!
(serves 6)

1&1/4 cups tartar sauce (store bought or make your own with fresh dill*)
2 T.+1/4 cup chopped fresh flat-leaf parsley
4 T. fresh lemon juice
2 T. Dijon mustard
3 cans (6 oz. each) fancy white crab-meat, drained and picked over for shells*
3/4 cup plain breadcrumbs
1 egg
2 T. finely chopped1+1/4 cup sliced red onion
2 t. grated lemon zest
1 t. Old Bay seasoning
4 T. oil
3 (6&1/2") pita breads, halved crosswise
6 green leaf lettuce leaves, shredded
2 large tomatoes, sliced

Combine 1 cup tartar sauce, 2 T. parsley, 2 T. lemon juice, and 1 T. mustard; reserve. Line rimmed baking sheet with wax paper. Combine crabmeat, 1/2 cup breadcrumbs, egg, chopped onion, zest, seasoning, and remaining 1/4 cup tartar sauce, 1/4 cup parsley, 2 T. lemon juice, and 1 T. mustard.
Shape mixture into 12 (2&1/4" diameter) patties, scant 1/4 cup each. Coat patties in remaining 1/4 cup breadcrumbs. Transfer to baking sheet. Cover with plastic wrap. Refrigerate at least 1 hour. In a large nonstick skillet, heat 2 T. oil over med. heat. Add patties, in batches; cook, turning once and add remaining oil as needed, 5-6 min. per side until golden brown. Drain on paper towels. Serve in pitas with lettuce, tomato, sliced onion, and reserved tartar sauce mixture.

"Accept the challenges so that you can feel the exhilaration of victory." ~ George S. Patton

Love,

Chef Deb