Cumin Crab Canapes

Name: Cumin Crab Canapes
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

10 ingredients

7 steps

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

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.
3

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.
4

Remove from the oven and set aside.
5

Drain the crabmeat well and place it in a mixing bowl.
6

Add the mayonnaise, cumin, hot sauce, lime juice, chives and salt and mix well.
7

Mound the crab mix onto the bread rounds by the teaspoonful and garnish with a piece of chive.