Cumin Crab Canapes

  • Level: Easy
  • Total: 23 min
  • Prep: 20 min
  • Cook: 3 min
  • Yield: 30 pieces
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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

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

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. 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.
  3. 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.
  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. 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.
  3. 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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