This simple and stylish canapé 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.

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Name: Crab, Corn and Mozzarella Toasts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 16
Cuisine: not set
Ingredients: 1 corn cob husks and silks removed; 1 cup cook crab meat drained and squeezed dry; 1/3 cup mayonnaise; 1/3 cup red pepper finely chopped; 3 tablespoons fresh chives chopped and divided; 2 tablespoon lemon juice; 1 1/2 teaspoons Old Bay seasoning; 1 teaspoon lemon zest finely grated; 1/4 teaspoon Worcestershire sauce; 1/4 teaspoon each salt and ground pepper; 2 cups Saputo Mozzarellissima cheese shredded; 8 slices white bread

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INGREDIENTS

1 corn cob ; husks and silks removed
1 cup cook crab meat ; drained and squeezed dry
1/3 cup mayonnaise
1/3 cup red pepper ; finely chopped
3 tablespoons fresh chives ; chopped and divided
2 tablespoon lemon juice
1 1/2 teaspoons Old Bay seasoning
1 teaspoon lemon zest ; finely grated
1/4 teaspoon Worcestershire sauce
1/4 teaspoon each salt and ground pepper
2 cups Saputo Mozzarellissima cheese ; shredded
8 slices white bread

INSTRUCTIONS

1. 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.

2. 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.

3. 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.

Tip: Add a dash of Louisiana style hot sauce to the crab mixture for a spicy kick.

You can find more recipes and a chance to win $10,000 in prizes at fb.com/saputo.ca.

NOTES

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Crab, Corn and Mozzarella Toasts

1 corn cob husks and silks removed
1 cup cook crab meat drained and squeezed dry
1/3 cup mayonnaise
1/3 cup red pepper finely chopped
3 tablespoons fresh chives chopped and divided
2 tablespoon lemon juice
1 1/2 teaspoons Old Bay seasoning
1 teaspoon lemon zest finely grated
1/4 teaspoon Worcestershire sauce
1/4 teaspoon each salt and ground pepper
2 cups Saputo Mozzarellissima cheese shredded
8 slices white bread

1. 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.

Tip: Add a dash of Louisiana style hot sauce to the crab mixture for a spicy kick.

You can find more recipes and a chance to win $10,000 in prizes at fb.com/saputo.ca.

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CherylKeller

Nutrition

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Serving Size: 1 Serving (27g)
Recipe Makes: 16 Servings

Calories: 78
Calories from Fat: 22 (28%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 1.8mg		1 %
Sodium 138.4mg		5 %
Potassium 39.9mg		1 %
Total Carbohydrate 12.5g		4 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 11.7g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 78

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