Crab Toast With Carrot And Scallion

• 24 (1/4-inch-thick) slices whole-wheat baguette
• 1/2 cup lump crabmeat, shell pieces removed, divided
• 1/2 cup diced carrot or parsnip
• 2 teaspoons lower-sodium soy sauce
• 1 1/2 teaspoons dark sesame oil
• 1 teaspoon peanut oil
• 1/4 cup finely chopped green onions
• 1 teaspoon grated peeled fresh ginger
• 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 1 tablespoon sesame seeds, toasted

1. Preheat oven to 450u0b0.
2. Arrange baguette slices in a single layer on a baking sheet. Bake at 450u0b0 for 4 minutes or until browned. Remove from oven, leaving bread slices on baking sheet.
3. 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.
4. Spread about 2 teaspoons crab mixture on each bread slice. Sprinkle evenly with toasted sesame seeds. Bake at 450u0b0 for 7 minutes or until tops are golden. Cool for a few minutes before serving warm or at room temperature.

baguette, lump crabmeat, carrot, lower, sesame oil, peanut oil, green onions, fresh ginger, sriracha, sesame seeds

Taken from www.myrecipes.com/recipe/crab-toast-carrot-scallion (may not work)