Ingredients
225 grams picked crab meat (from 1 whole Dungeness crab, ~2 lb), white and brown meat
3 tbls mayonnaise
2 tsp Harissa
1 tsp Aleppo pepper
2 tbls fresh chives, finely sliced
2 tbls shallot, very finely minced
1.5 tbls fresh lemon juice
1 tbls extra virgin olive oil
2 tbls flat-leaf parsley, chopped
0.3 teaspoons fine sea salt, to taste
3 Moroccan Batbout or pita rounds, halved
Method
Crack the crab and pick out all the white and brown meat (225 grams picked crab meat (from 1 whole Dungeness crab, ~2 lb), white and brown meat). Check carefully for shell fragments and gently squeeze out excess moisture.
Make the dressing: In a large bowl, stir together mayonnaise, Harissa paste, Aleppo pepper, fresh lemon juice and extra virgin olive oil until smooth.
Fold in shallot, chives and flat-leaf parsley, chopped.
Gently fold in the crab so the lumps stay intact. Season with sea salt, to taste, then taste and adjust harissa, lemon, or salt.
Warm 3 Moroccan Batbout or pita rounds, halved in a dry pan or oven until soft and puffed, open the pockets, and stuff generously with the crab salad.
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