Crab Toast with Carrot and Scallion

Name: Crab Toast with Carrot and Scallion
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 6 inches 24 -thick) slices whole-wheat baguette; 118 milliliters diced carrot or parsnip; 2 teaspoons dark sesame oil; 1 teaspoon grated peeled fresh ginger; 59 milliliters finely chopped green onions; 2 teaspoons lower-sodium soy sauce; 118 milliliters lump crabmeat, shell pieces removed, divided; 1 teaspoon peanut oil; 1 Tbsp sesame seeds, toasted; 1 teaspoons Sriracha (hot chile sauce, such as Huy Fong)

Watching your figure? This dairy free and pescatarian recipe has 36 calories, 2g of protein, and 2g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have lower-sodium soy sauce, carrot, lump crabmeat, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Preheat oven to 45

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Oven

Arrange baguette slices in a single layer on a baking sheet.

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Baguette

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Baking Sheet

Bake at 450 for 4 minutes or until browned.

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Oven

Remove from oven, leaving bread slices on baking sheet.

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Bread

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Baking Sheet

Oven

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.

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Peanut Oil

Sesame Oil

Soy Sauce

Carrot

Crab

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Food Processor

Transfer to a bowl. Stir in remaining 1/4 cup crabmeat, green onions, ginger, and chile sauce.

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Green Onions

Crabmeat

Ginger

Chili Pepper

Sauce

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Bowl

Spread about 2 teaspoons crab mixture on each bread slice.

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Spread

Bread

Crab

Sprinkle evenly with toasted sesame seeds.

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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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Oven

Equipment

Ingredients

Servings:

6inches

24 -thick) slices whole-wheat baguette 118milliliters

diced carrot or parsnip 2teaspoons

dark sesame oil 1teaspoon

grated peeled fresh ginger 59milliliters

finely chopped green onions 2teaspoons

lower-sodium soy sauce 118milliliters

lump crabmeat, shell pieces removed, divided 1teaspoon

peanut oil 1Tbsp

sesame seeds, toasted 1teaspoons

Sriracha (hot chile sauce, such as Huy Fong)

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 Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.