Crab Canapés with Cumin

Name: Crab Canapés with Cumin
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp finely chopped fresh cilantro; 1 teaspoon ground cumin; 1 Tbsps fresh lime juice; 2 Tbsps low-fat sour cream; 113 grams lump crabmeat; 1 Tbsps olive oil; 2 6-inchs (6-inch) pitas with pockets, halved horizontally; 1 Tbsp finely chopped scallion; 1 Tbsps asian sesame oil; 1 dash tabasco

Crab Canapés with Cumin

This recipe serves 4. One serving contains 65 calories, 6g of protein, and 4g of fat. Only If you have jumbo lump crabmeat, ground cumin, lime juice, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 25 minutes.

Ingredients

Servings:

1Tbsp

finely chopped fresh cilantro 1teaspoon

ground cumin 1Tbsps

fresh lime juice 2Tbsps

low-fat sour cream 113grams

lump crabmeat 1Tbsps

olive oil 26-inchs

(6-inch) pitas with pockets, halved horizontally 1Tbsp

finely chopped scallion 1Tbsps

asian sesame oil 1dash

tabasco

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.