crab nachos with toasted cumin and sour cream
(1 rating)
No Image
Try serving this with a small green salad to make it a complete meal.
►
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
25 Min
Ingredients For crab nachos with toasted cumin and sour cream
-
olive oil cooking spray
-
2whole wheat pitas (about 6 inches in diameter) split in half and cut into 8 wedges each
-
1 tspwhole cumin seeds
-
1/2 lbcrab meat, clean and free of shell pieces
-
1 cloosely packed baby spinach leaves, thinly sliced
-
1/2 cgreen bell pepper, seeded and diced
-
3 Tbsplow fat sour cream
-
1/2 tsppaprika
-
3 ozpart 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Crab Nachos with toasted cumin and sour cream:
ADVERTISEMENT
ADVERTISEMENT