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Home : Appetizers : Crab, Corn and Mozzarella Toasts

Makes 16 Toasts
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Crab, Corn and Mozzarella Toasts

Contributed by: Kevin Anderson

  • 1 corn cob, husks and silks removed
  • 1 cup (250 ml) cooked crab meat (fresh, canned or frozen), drained and squeezed dry
  • 1/3 cup (75 ml) mayonnaise
  • 1/3 cup (75 ml) red pepper, finely chopped
  • 3 tbsp (45 ml) fresh chives, chopped and divided
  • 2 tsp (10 ml) lemon juice
  • 1 1/2 tsp (7 ml) Old Bay seasoning
  • 1 tsp (5 ml) lemon zest, finely grated
  • 1/4 tsp (1 ml) Worcestershire sauce
  • 1/4 tsp each salt and ground pepper
  • 2 cup (500 ml) Saputo Mozzarellissima shredded cheese, divided
  • 8 slices white bread


      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.

      You can find more recipes and a chance to win $10,000 in prizes at

    Serving Size: Makes 16 Toasts

    Nutritional Information: Prep time: 10 minutes - Cooking time: 5 minutes

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