Crab Canapes with Cumin

• 1/2 tablespoon olive oil
• 1/2 tablespoon Asian sesame oil
• 1 teaspoon ground cumin
• 2 (6-inch) pitas with pockets, halved horizontally
• 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

1. Preheat oven to 425F.
2. Stir together oils, cumin, and salt and pepper to taste and brush on cut sides of pitas.
3. Cut each pita half into 8 wedges and arrange, cut sides up, on a large baking sheet.
4. Bake pitas in middle of oven until edges are crisp, about 10 minutes.
5. Transfer to a rack to cool (toasts will continue to crisp as they cool).
6. Stir together crab ingredients and salt and pepper to taste.
7. Top each toast with some crab.

olive oil, asian sesame oil, ground cumin, pitas with pockets, jumbo lump crabmeat, lowfat sour cream, scallion, fresh cilantro, lime juice

Taken from www.epicurious.com/recipes/food/views/crab-canapes-with-cumin-103703 (may not work)