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

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.