Cumin Crab Canapes

• 6 slices brioche or challah bread
• 2 (7-ounce) cans lump crabmeat
• 2 tablespoons mayonnaise
• 1 heaping teaspoon ground cumin
• 1 teaspoon hot sauce
• 1 teaspoon fresh lime juice
• 2 teaspoons chives, chopped
• Pinch salt
• Chives, for garnish
• Special Equipment: 1 1/2 or 2-inch biscuit cutter

1. Preheat the oven to 350 degrees F.
2. Lay out the bread slices and, using the biscuit cutter, punch out 5 bread rounds per slice.
3. Place the rounds on a baking sheet and place the sheet in the top half of the oven for 3 minutes, until the rounds are lightly toasted.
4. Remove from the oven and set aside.
5. Drain the crabmeat well and place it in a mixing bowl.
6. Add the mayonnaise, cumin, hot sauce, lime juice, chives and salt and mix well.
7. Mound the crab mix onto the bread rounds by the teaspoonful and garnish with a piece of chive.

bread, lump crabmeat, mayonnaise, ground cumin, hot sauce, lime juice, chives, salt, chives, biscuit cutter

Taken from www.foodnetwork.com/recipes/cumin-crab-canapes-recipe.html (may not work)