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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By legz4213_6802147
w i, NY
on January 01, 2007
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found challah bread at local bakery, good sub for brioche. purchased prepared seafood salad,good quality, from my local seafood guy. I added fresh italian parsley from my garden. I made this for a new years party. will be making this again..semi homemade.
By braggio_5490844
new york, NY
on June 04, 2006
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Actually, we disagree with the previous reviewer. We tried it for a party at home, in the finger food section and we just loved it. Our guests cleaned the plates and really enjoyed it. We experimented with the amount of hot sauce and concluded that a little more than the recipe actually worked better - or our sauce was not as hot.
If you like a little different taste with very little time investment, try it.
B & H from New York City
By amcastelluzzo_1...
chicago, IL
on May 15, 2006
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This recipe sounded simple and tasty, so we thought we would put it together for a quick mother's day appetizer. Everyone at our get together agreed that it was disappointing and tasted awful.
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