Crab Cake Pitas

A touch of Old Bay seasoning is the secret to these authentic mini crab cakes topped with zesty tartar sauce and stuffed into a pita!

1 2 1/4 Tbs. cups + 1/4 tartar cup sauce chopped fresh parsley 4 Tbs. fresh lemon juice 2 Tbs. Dijon mustard 3 cans (6 oz. each) fancy white crabmeat, drained 3/4 cup plain breadcrumbs 1 egg 2 Tbs. finely chopped + 1/4 cup sliced red onion 2 tsp. grated lemon zest 1 tsp. Old Bay seasoning 4 Tbs. oil 3 (6 1/2") pita breads, halved crosswise 6 green leaf lettuce leaves, shredded 2 large tomatoes, sliced

Combine 1 cup tartar sauce, 2 Tbs. parsley, 2 Tbs. lemon juice and 1 Tbs. mustard. Reserve.

Line rimmed baking sheet with wax paper. Combine crabmeat, 1/2 cup breadcrumbs, egg, chopped onion, zest, seasoning and remaining 1/4 cup tartar sauce, 1/4 cup parsley, 2 Tbs. lemon juice and 1 Tbs. mustard. Shape mixture into 12 (2 1/4" diameter) patties, scant 1/4 cup each. Coat patties in remaining 1/4 cup breadcrumbs. Transfer to baking sheet. Cover with plastic wrap. Refrigerate at least 1 hour.

In large nonstick skillet, heat 2 Tbs. oil over medium heat. Add patties, in batches; cook, turning once and adding remaining oil as needed, 5-6 minutes per side until golden brown. Drain on paper towels. Serve in pitas with lettuce, tomato, sliced onion and reserved tartar sauce mixture.