YIELD: 16 servings 18 oz. Bay shrimp, cooked, drained 7 oz. Dungeness crab, cooked, drained 2 oz. red bell pepper, finely diced 1 oz. green onion, finely diced 2 Tbsps. cilantro, finely chopped 10 oz. mayonnaise, fat free 1/4 tsp. white pepper 1/2 tsp. Worcestershire sauce 1 tsp. lemon zest 1 lb. avocado pulp, thawed 1 tsp. chipotle chile, canned in adobo sauce, purèed 2 tsps. orange zest 8 ea. whole wheat pita bread (6-in.), cut in half 8 oz. Romaine lettuce, shredded Mix together the ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.