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Crab Toast with Carrot and Scallion

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 25 mins
Total time 25 mins
Yield Serves 8 (serving size: 3 slices)
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.

Ingredients

  • 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

Nutrition Information

  • calories 65
  • fat 2.3 g
  • satfat 0.3 g
  • monofat 0.8 g
  • polyfat 0.8 g
  • protein 3.1 g
  • carbohydrate 7.9 g
  • fiber 0.7 g
  • cholesterol 7 mg
  • iron 0.7 mg
  • sodium 151 mg
  • calcium 24 mg

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.

  4. 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.