Cumin Crab Canapes Recipe

Name: Cumin Crab Canapes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 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; Special Equipment: 1 1/2 or 2-inch biscuit cutter

Servings: persons

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
Special Equipment: 1 1/2 or 2-inch biscuit cutter

1
Preheat the oven to 350 degrees F.
2
Lay out the bread slices and, using the biscuit cutter, punch out 5 bread rounds per slice.
3
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.
4
Remove from the oven and set aside.
5
Drain the crabmeat well and place it in a mixing bowl.
6
Add the mayonnaise, cumin, hot sauce, lime juice, chives and salt and mix well.
7
Mound the crab mix onto the bread rounds by the teaspoonful and garnish with a piece of chive.

No nutrition data on file — estimate from the ingredient list.

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: 6 slices brioche or challah bread, 2 (7-ounce) cans lump crabmeat, 2 tablespoons mayonnaise, 1 heaping teaspoon ground cumin, and more.

Yes, Cumin Crab Canapes 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.

Cumin Crab Canapes

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