Crab Canapés with CuminRomulo Yanes
Recipe information
Total Time
25 minutes
Ingredients
For cumin pita toasts
1
/2 tablespoon olive oil
1
/2 tablespoon Asian sesame oil
1
teaspoon ground cumin
2
(6-inch) pitas with pockets, halved horizontally
For crab mixture
1
/4 lb jumbo lump crabmeat
1
1/2 tablespoons low-fat sour cream
1
tablespoon finely chopped scallion
1
tablespoon finely chopped fresh cilantro
1
/2 tablespoon fresh lime juice
Dash of Tabasco
Need to make a substitution?
Preparation
Make toasts:
Step 1
Preheat oven to 425°F.
Step 2
Stir together oils, cumin, and salt and pepper to taste and brush on cut sides of pitas. Cut each pita half into 8 wedges and arrange, cut sides up, on a large baking sheet.
Step 3
Bake pitas in middle of oven until edges are crisp, about 10 minutes. Transfer to a rack to cool (toasts will continue to crisp as they cool).
Make crab mixture while pitas are baking:
Step 4
Stir together crab ingredients and salt and pepper to taste.
Step 5
Top each toast with some crab.
Nutrition Per Serving
Each serving (8 canapés) about 176 calories and 5 grams fat
#### Nutritional analysis provided by Gourmet