Crab Nachos with toasted cumin and sour cream

Crab Nachos With Toasted Cumin And Sour Cream Recipe

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Jamallah Bergman


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


★★★★★ 1 vote

15 Min
25 Min


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olive oil cooking spray
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 Crab Nachos with toasted cumin and sour cream


  • 1Preheat 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.
  • 2Heat 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.
  • 3Top 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.
  • 4TIP: 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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About Crab Nachos with toasted cumin and sour cream

Course/Dish: Seafood Appetizers
Other Tags: Quick & Easy, Healthy

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