Crab Nachos with toasted cumin and sour cream

★★★★★ 1 Review
pmyodb1 avatar
By Jamallah Bergman
from Atlanta, GA

Try serving this with a small green salad to make it a complete meal.

serves 4
prep time 15 Min
cook time 25 Min


    olive oil cooking spray
  •   2
    whole wheat pitas (about 6 inches in diameter) split in half and cut into 8 wedges each
  •   1 tsp
    whole cumin seeds
  •   1/2 lb
    crab meat, clean and free of shell pieces
  •   1 c
    loosely packed baby spinach leaves, thinly sliced
  •   1/2 c
    green bell pepper, seeded and diced
  •   3 Tbsp
    low fat sour cream
  •   1/2 tsp
  •   3 oz
    part skim mozzarella cheese, grated (about 1 cup)

How To Make

  • 1
    Preheat oven to 350. Coat a baking sheet with cooking spray. Arrange pita wedges in a single layer (not touching) on baking sheet and toast in oven for 2 to 3 minutes, until crisp. Set aside.
  • 2
    Heat a small skillet over medium-low heat. Add cumin and toast for 1 to 2 minutes,stirring often,until cumin is fragrant and a shade darker. Place cumin in a large bowl with crab,spinach,pepper,sour cream and paprika. Mix well until sour cream coats crab and vegetables.
  • 3
    Top pita wedges with crab mixture,dividing evenly.Sprinkle with mozzarella and bake for 10 to 15 minutes,until mozzarella melts and topping is warm. Serve immediately.
  • 4
    TIP: If you are not a fan of whole cumin seeds, simply place them in a clean coffee grinder after toasting and pulse until they turn to powder.

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