Cumin Crab Canapes

Total Time:
23 min
Prep:
20 min
Cook:
3 min

Yield:
30 pieces
Level:
Easy

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
Directions

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.


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