Welcome To Blue Mountains Meats
"THIS WEEKS FEATURED RECIPE "
Crab Canapés with Cumin
1. Ingredients
- 1/2 tablespoon olive oil
- 1/2 tablespoon Asian sesame oil
- 1 teaspoon ground cumin
- 2 (6-inch) pitas with pockets, halved horizontally
- 1/4 pound 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
- 1 dash Tabasco
NutritionPer Serving
- Calories: 147 kcal
- Carbohydrates: 17 g
- Dietary Fiber: 0 g
- Fat: 4 g
- Protein: 7 g
- Sugars: 0 g
2. Cooking Directions
- Make toasts: Preheat oven to 425 degrees 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.
Yield: 4 servings