Crab Stuffed Pita Pockets

This is a super easy recipe I've modified from one I found. It's super easy and great on a night where everything seems rushed because it doesn't take much time to prepare at all.

Crab Stuffed Pitas

1 can crabmeat
4 oz. Neufchatel cheese, softened
1 Cup frozen or canned corn (just make sure if you're using frozen it's mostly thawed)
cayenne pepper (to your liking)
1/2 t or less black pepper
1/4 t salt
1 T dried parsley or 1 t basil
pita bread
butter

In a bowl, mix together cream cheese and corn. Add in the spices keeping in mind how spicy you would like the dish with the cayenne pepper.

Drain the crab meat making sure to remove any shell flecks. Add the crab meat to the mixture and stir well.

If your pita bread isn't sliced, carefully cut a slit in the side to create your pocket. This can be tricky, so be careful and go slow at first. Once you have your slit, spoon in your crab mixture.

Butter both sides of the pita bread and place in a skillet or on a griddle to brown. Cook on each side about five minutes until browned and inside mixture is warm.

 Serve with sour cream and/or salsa.

You can always adjust the seasonings to give this dish a new flavor. It might taste good with a cajun or a classic seafood seasonings; use your imagination and you might end up with a new family favorite!

The hardest part about this dish is finding a side that goes with it. Generally we stick with chips and salsa. Let me know if you have any other ideas!