Contributed by: Kevin Anderson
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.
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.
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.
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Serving Size: Makes 16 Toasts
Nutritional Information: Prep time: 10 minutes - Cooking time: 5 minutes
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