Crab, Corn and Mozzarella Toasts
NC - This simple and stylish canape brings together the sweet flavours of crab and corn with sumptuous stretch mozzarella. Serve these toasts family-style at your next summer get-together to impress your guests.
Ingredients
- 1 corn cob husks and silks removed
- 1 cup cooked crab meat (fresh canned or frozen), drained and squeezed dry, 250 ml
- 1/3 cup mayonnaise 75 ml
- 1/3 cup red pepper finely chopped, 75 ml
- 3 tbsp fresh chives chopped and divided, 45 ml
- 2 tsp lemon juice 10 ml
- 1 1/2 tsp Old Bay seasoning 7 ml
- 1 tsp lemon zest finely grated, 5 ml
- 1/4 tsp Worcestershire sauce 1 ml
- 1/4 tsp each salt and ground pepper
- 2 cup Saputo Mozzarellissima shredded cheese divided, 500 ml
- 8 slices white bread
Instructions
- Boil corn in salted water for 5 minutes, or until tender. Drain well and cool. Using a sharp knife, remove corn kernels from the cob.
- Toss crab with corn kernels, mayonnaise, red pepper, 2 tbsp (30 ml) chives, lemon juice, Old Bay seasoning, lemon zest, Worcestershire sauce, salt and pepper until combined. Stir in half of the Mozzarellissima.
- Cut each slice of bread into 4 triangles. Place on foil lined baking sheet and broil each side for 1 to 2 minutes, or until lightly toasted. Top each toast triangle with crab mixture and sprinkle with remaining mozzarella cheese. Broil until cheese melts. Garnish with remaining chives before serving.
Notes
Prep time: 10 minutes - Cooking time: 5 minutes
Tip: Add a dash of Louisiana style hot sauce to the crab mixture for a spicy kick.
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