This just missed, as far as I'm concerned...I don't quite know what it needed to make it a hit. I added a little bit of lime juice and a tad more siracha, but it still did't quite do it. It was better once it was warmed, but I added some soft goat cheese on the platter for people to add if they wanted, and that seemed to help some. Too many other good things to do with crab than to repeat this one. Sorry, CL!
Crab Toast with Carrot and Scallion
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.
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Total: 25 Minutes
- 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
- 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
- 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.
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