Best Cumin Crab Canapes Recipes

Crab Canapés with Cumin image

Number Of Ingredients 12

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

Steps:

Make toasts:
Preheat oven to 425°F.
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.
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:
Stir together crab ingredients and salt and pepper to taste.
Top each toast with some crab.

Cumin Crab Canapes image

Provided by The Hearty Boys

Categories appetizer

Time 23m

Yield 30 pieces

Number Of Ingredients 9

6 slices brioche or challah bread
2 (7-ounce) cans lump crabmeat
2 tablespoons mayonnaise
1 heaping teaspoon ground cumin
1 teaspoon hot sauce
1 teaspoon fresh lime juice
2 teaspoons chives, chopped
Pinch salt
Chives, for garnish

Steps:

Preheat the oven to 350 degrees F.
Lay out the bread slices and, using the biscuit cutter, punch out 5 bread rounds per slice. Place the rounds on a baking sheet and place the sheet in the top half of the oven for 3 minutes, until the rounds are lightly toasted. Remove from the oven and set aside.
Drain the crabmeat well and place it in a mixing bowl. Add the mayonnaise, cumin, hot sauce, lime juice, chives and salt and mix well. Mound the crab mix onto the bread rounds by the teaspoonful and garnish with a piece of chive.