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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.

Mark Bittman
Recipe by Cooking Light December 2011

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 8 (serving size: 3 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

65 calories; fat 2.3g; saturated fat 0.3g; mono fat 0.8g; poly fat 0.8g; protein 3.1g; carbohydrates 7.9g; fiber 0.7g; cholesterol 7mg; iron 0.7mg; sodium 151mg; calcium 24mg.
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