Open Search
Close Search
Scroll

Here’s a simple canapé that is sure to be a hit at any party!

1 vote

Ingredients


  • 4 oz (125 g) crab meat (lump, flake or canned), drained well
  • 4 oz (125 g) peeled deveined shrimp, tails removed
  • 2 tbsp (30 mL) sriracha hot sauce
  • 1 tbsp (15 mL) minced fresh gingerroot
  • 1 tsp (5 mL) sesame oil
  • 1/2 tsp (2 mL) fish sauce
  • 1/2 tsp (2 mL) salt
  • 2 green onions, thinly sliced and divided
  • 6 slices Dempster’s® White Bread
  • 1/3 cup (75 mL) sesame seeds
  • 1/2 cup (125 mL) canola oil

Directions


In food processor, combine crab meat, shrimp, sriracha, ginger, sesame oil, fish sauce, salt and half of the green onions; mix until smooth.

Spread mixture evenly over bread slices to cover entire surface of bread. Cut each slice into 4 triangles. Dip the tops of each triangle in sesame seeds to coat.

Heat oil in large skillet set over medium-high heat; working in batches, pan-fry toasts, sesame seed side down, for 1 to 2 minutes or until golden. Turn over; cook for about 1 minute or until bread is golden brown. Sprinkle with remaining green onions.

Tip:

Cut bread into strips or squares if desired.
Alternatively, sprinkle with cilantro.
Use white and black sesame seeds for variation if desired.