Seafood Pitas with Tahini Dressing
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- 1 package (8 oz) Louis Kemp Crab Delights®, flake or chunk style
- 1 garlic clove
- Salt, to taste
- ⅓ cup tahini
- 3 tablespoons lemon juice
- ¼ cup water
- ½ cup plain Greek yogurt
- 1 tablespoon olive oil
- Pinch of cayenne
- 4 pita breads or 8 mini pita breads, warmed
- 1 avocado, thinly sliced
- 1 medium tomato, thinly sliced
- 1 bunch arugula, trimmed
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Dressing: smash the garlic with a pinch of salt until it becomes a paste. Transfer to a small bowl and whisk in the tahini, lemon, and 1/4 cup water until smooth. Stir in the yogurt, oil and cayenne.
Stuff the pita breads with the Louis Kemp Crab Delights®, avocado, tomato and arugula.
Drizzle with the dressing and serve.
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