Instructions:

Crab and Avocado Salad in a Pita

2/3 cup mayonnaise
2 tablespoons diced roasted red bell pepper
4 tablespoons lemon juice
Pinch ground cayenne pepper
2 cups lump crabmeat
1 small avocado, peeled and chopped
2 tablespoons grated onion
Salt and ground white pepper
4 white or whole wheat pita pocket breads
1 cup alfalfa sprouts

In a blender, puree the mayonnaise, roasted pepper, 1 tablespoon of the lemon juice, and the cayenne pepper. Set aside.

In a medium bowl, toss together the crabmeat, avocado, onion, remaining lemon juice, salt, and pepper.

Cut the top third off pita breads. Divide crabmeat mixture among pitas, drizzle with red pepper mayonnaise, and tuck some alfalfa sprouts into each sandwich. Tightly wrap in wax paper and keep chilled up to 1 hour.

Yield: 4 servings