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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1/2 tablespoon olive oil |
1/2 tablespoon asian sesame oil |
1 teaspoon ground cumin |
2 (6-inch) pitas with pockets, halved horizontally |
1/4 lb jumbo lump crabmeat |
1 1/2 tablespoons low-fat sour cream |
1 tablespoon finely chopped scallion |
1 tablespoon finely chopped fresh cilantro |
1/2 tablespoon fresh lime juice |
dash of tabasco |
Directions:
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: Stir together crab ingredients and salt and pepper to taste.
5. Top each toast with some crab.
6. Each serving (8 canapés) about 176 calories and 5 grams fat Nutritional analysis provided by Gourmet
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