These Crab Melt Pita Nachos are a delightful fusion of flavors, combining the richness of lump crabmeat with gooey Monterey Jack cheese and zesty spices, all piled onto wholesome whole wheat pita wedges. Topped with creamy avocado and fresh cilantro, these nachos are perfect for sharing or enjoying as a satisfying seafood snack.
Ingredients: 4 whole wheat pita bread. 1 pound lump crabmeat. 1 cup shredded Monterey Jack cheese. 1/2 cup diced red bell pepper. 1/4 cup chopped green onions. 1/4 cup mayonnaise. 2 tablespoons fresh lemon juice. 1 tablespoon Old Bay seasoning. 1 teaspoon garlic powder. 1/2 teaspoon black pepper. 1/4 teaspoon salt. 1 avocado, diced. 1/4 cup chopped fresh cilantro. Lime wedges, for serving.
Instructions: Before you start cooking, heat the oven to 375F 190C. Put eight wedges of pita bread on a baking sheet. Put chopped green onions, diced red bell pepper, mayonnaise, fresh lemon juice, Old Bay seasoning, garlic powder, black pepper, and salt in a medium-sized bowl. Add the lump crabmeat and mix well. Combine well. Spread the crab mixture out evenly on top of the pita wedges. Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the cheese melts and bubbles. After taking it out of the oven, add diced avocado and chopped cilantro on top. Serve right away with wedges of lime.
Reagan
