crab canapes with cumin

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Servs: 32   Prep:

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  • add   Dash of Tabasco
  • add   1/2 tablespoon fresh lime juice
  • add   2 (6-inch) pitas with pockets, halved horizontally<B>For crab mixture</B>
  • add   1 1/2 tablespoons low-fat sour cream
  • add   <B>For cumin pita toasts</B>
  • add   1/4 lb jumbo lump crabmeat
  • add   1 tablespoon finely chopped scallion
  • add   1 tablespoon finely chopped fresh cilantro
  • add   1/2 tablespoon olive oil
  • add   1 teaspoon ground cumin
  • add   1/2 tablespoon Asian sesame oil


  1. Make toasts: Preheat oven to 425°F.
  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.
  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).
  4. Make crab mixture while pitas are baking:
  5. Stir together crab ingredients and salt and pepper to taste.
  6. Top each toast with some crab.