Crab Canapes with Cumin Recipe

Name: Crab Canapes with Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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 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

1
Preheat oven to 425F.
2
Stir together oils, cumin, and salt and pepper to taste and brush on cut sides of pitas.
3
Cut each pita half into 8 wedges and arrange, cut sides up, on a large baking sheet.
4
Bake pitas in middle of oven until edges are crisp, about 10 minutes.
5
Transfer to a rack to cool (toasts will continue to crisp as they cool).
6
Stir together crab ingredients and salt and pepper to taste.
7
Top each toast with some crab.

kcal

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Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 tablespoon olive oil, 1/2 tablespoon Asian sesame oil, 1 teaspoon ground cumin, 2 (6-inch) pitas with pockets, halved horizontally, and more.

Yes, Crab Canapes with Cumin falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Canapes with Cumin

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