Crab nachos (Clean eating)

Our love of Clean Eating Mag goes on. This recipe would be perfect as a snack, appetizer, dinner (as we had it), tailgate dish, etc. We loved this. It was quite easy to make and can easily be made into larger batches!

ENJOY!

Ingredients:
cooking spray, extra virgin olive oil, 1 serving
2 whole wheat pitas
1/2-1 tsp cumin seeds-I used gr cumin just fine but only used 1/2 tsp
1/2 bell pepper, chopped small
1 cup fresh baby spinach, thinly sliced
8 oz crabmeat
3 tbsp Sour Cream-I used 0% Greek yogurt
1/4 tsp cayenne pepper
Mozzarella Cheese, whole milk, 3 oz-I used lower fat preshredded

Directions:
Preheat oven to 350. Coat a baking sheet with olive oil spray. Slice your pita into wedges (I then separated each pita pocket  in half as well) (16-24 wedges, depending on your preferred size). Arrange wedges in a single layer on baking sheet, and toast in the oven for 2-3 minutes until crisp.
Combine pepper, spinach, cumin, cayenne, crabmeat, sour cream, and salt and pepper if desired, in bowl, and mix well. Sour cream should coat other ingredients.
Place mixture on pita wedges. Sprinkle with the mozzarella cheese, and bake for 10 to 15 minutes, or until mozzarella melts and topping is warm. Serve immediately.

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