Active Time

　　15 minutes

　　Total Time

　　25 minutes

　　

Ingredients

For cumin pita toasts

1/2 tablespoon olive oil

　　1/2 tablespoon Asian sesame oil

　　1 teaspoon ground cumin

　　2 (6-inch) pitas with pockets, halved horizontally

　　

For crab mixture

1/4 lb jumbo lump crabmeat

　　1 1/2 tablespoons low-fat sour cream

　　1 tablespoon finely chopped scallion

　　1 tablespoon finely chopped fresh cilantro

　　1/2 tablespoon fresh lime juice

　　Dash of Tabasco

　　

Make toasts:

Step 1

Preheat oven to 425°F.

　　

Step 2

Stir together oils, cumin, and salt and pepper to taste and brush on cut sides of pitas. Cut each pita half into 8 wedges and arrange, cut sides up, on a large baking sheet.

　　

Step 3

Bake pitas in middle of oven until edges are crisp, about 10 minutes. Transfer to a rack to cool (toasts will continue to crisp as they cool).

　　

Make crab mixture while pitas are baking:

Step 4

Stir together crab ingredients and salt and pepper to taste.

　　

Step 5

Top each toast with some crab.

　　

Nutrition Per Serving

Each serving (8 canapés) about 176 calories and 5 grams fat

　　#### Nutritional analysis provided by Gourmet