Crappie Salad Stuffed Pita


  • 4 Pita Pockets, halved
  • 12 crappie filets
  • 3 hard-boiled eggs, chopped
  • 1 cup celery, diced
  • 1/2 cup red onion, minced
  • 1⁄2 tsp salt
  • 1⁄4 tsp black pepper
  • 2 sweet pickles, minced
  • 1 cup mayonnaise


Pour water into a steamer or stockpot with steamer tray. Make sure the water does not touch the bottom of the steamer tray. Bring the water to a boil over high heat. Place the crappie filets in the steamer, cover, and steam for about 8 minutes or until the fish flakes easily when tested with the tip of a knife. Removed steamer tray and place in a bath of ice water to stop from overcooking.

In a large bowl, flake apart the steamed crappie, add the eggs, celery, onion, salt, pepper, and pickles. Toss ingredients in the bowl to mix it up well, then stir in the mayonnaise.

If the Pita Bread isn’t already cut, simply slice across the face like the first cut across a pizza. Then open up the pocket and stuff with the Crappie Salad.

*Note: You might consider also adding a tbsp of sunflower seeds or pepitas for a little crunch.

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