Crab Toast with Carrot and Scallion

Photo: Johnny Autry; Styling: Cindy Barr

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.

Yield: Serves 8 (serving size: 3 slices)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 65
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.1g
  • Carbohydrate: 7.9g
  • Fiber: 0.7g
  • Cholesterol: 7mg
  • Iron: 0.7mg
  • Sodium: 151mg
  • Calcium: 24mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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. 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.
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