I tend to prefer my crab rolled in rice, with a side of ginger and a big glass of red wine. But this "salad" was too cool to pass up.
It's also super quick and doesn't require any "cooking" although you will have to toast the pita bread.
2 4 inch whole grain pitas
Olive oil cooking spray
4 red vine tomatoes, divided
2 yellow vine tomaotoes
2 tsp avocado or extra virgin olive oil
1 1/2 tbsp low fat olive oil mayo
1 tbsp grainy or Dijon mustard
2 tsp fresh lemon juice
8 oz cooked lump crab meat
Sea salt and fresh ground black pepper
1 firm ripe avocado peeled, pitted and sliced into 8 thin slices
Preheat oven to 350 degrees. With a small, sharp knife, split each pita into 2 single layer rounds. Mist both sides of each round with cooking spray and transfer to a large baking sheet. Bake, turning once, until golden and crisp, 6 to 8 minutes. Remove from oven and let cool on a baking sheet.
Meanwhile, prepare vinaigrette: Cut 1 red tomato in half crosswise. Over top of a small bowl, squeeze out as much juice and seeds as possible and collect in bowl. With a small spoon, scoop out tomato pulp and add to juice. Mixture should total 1/3 cup. If not, repeat with 1 additional red tomato. Stir in oil and set aside.
In a separate bowl, combine mayo, mustard and lemon juice; fold in crabmeat, salt and pepper and set aside. Slice remaining 2 red tomatoes and yellow tomatoes crosswise into 1/2 inch slices.
Divide pita rounds among serving plates. layer each with avocado, yellow tomato, basil, mozzarella, crab mixture, red tomato and additional basil and crab mixture. Drizzle vinaigrette over top and around each, diving evenly. Garnish with basil sprigs.