These tasty appetizers are made on whole wheat baguette and are topped with a mixture of crab, soy sauce, green onions, sriracha, and sesame seeds.
24 (1/4-inch-thick) slices whole-wheat baguette
1/2 cup lump crabmeat, shell pieces removed, divided
1/2 cup diced carrot or parsnip
2 teaspoons lower-sodium soy sauce
1 1/2 teaspoons dark sesame oil
1 teaspoon peanut oil
1/4 cup finely chopped green onions
1 teaspoon grated peeled fresh ginger
1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon sesame seeds, toasted
How to Make It
Preheat oven to 450°.
Arrange baguette slices in a single layer on a baking sheet. Bake at 450° for 4 minutes or until browned. Remove from oven, leaving bread slices on baking sheet.
Combine 1/4 cup crab, carrot, soy sauce, sesame oil, and peanut oil in a food processor; process for about 1 minute or until mixture is smooth, scraping down sides as necessary. Transfer to a bowl. Stir in remaining 1/4 cup crabmeat, green onions, ginger, and chile sauce.
Spread about 2 teaspoons crab mixture on each bread slice. Sprinkle evenly with toasted sesame seeds. Bake at 450° for 7 minutes or until tops are golden. Cool for a few minutes before serving warm or at room temperature.