Topic · Appetizers Mastery
Crab Canapés with Cumin
Crab Canapés with Cumin
- ½ tablespoon olive oil
- ½ tablespoon Asian sesame oil
- 1 teaspoon ground cumin
- 2 whole wheat pitas with pockets (halved horizontally)
For crab mixture:
- ¼ pound fresh crabmeat
- 2 tablespoons sour cream
- 1 tablespoon finely chopped scallions
- 1 tablespoon finely chopped fresh cilantro
- ½ tablespoon fresh lime juice
- 1 tablespoon (red bell pepper brunoise)
- Dash of Tabasco
- Salt and pepper (to taste)
- Preheat oven to 425ºF.
Stir together oils, cumin, salt, and pepper to taste and brush on cut sides of pita, Cut each pita half into eight wedges, and arrange, cut sides up, on a large baking sheet.
- Bake pitas in middle of oven until edges are crisp, about 10 minutes. Transfer to a rack to cool.
- Make crab mixture while pitas are baking. Stir together crab ingredients and salt and pepper to taste. Top each toast with some crab. Reserve refrigerated until service time.
