Ingredients

• 6 slices brioche or challah bread
• 2 (7-ounce) cans lump crabmeat
• 2 tablespoons mayonnaise
• 1 heaping teaspoon ground cumin
• 1 teaspoon hot sauce
• 1 teaspoon fresh lime juice
• 2 teaspoons chives, chopped
• Pinch salt
• Chives, for garnish
• Special Equipment: 1 1/2 or 2-inch biscuit cutter
• 6 slices brioche or challah bread
• 2 (7-ounce) cans lump crabmeat
• 2 tablespoons mayonnaise
• 1 heaping teaspoon ground cumin
• 1 teaspoon hot sauce
• 1 teaspoon fresh lime juice
• 2 teaspoons chives, chopped
• Pinch salt
• Chives, for garnish
• Special Equipment: 1 1/2 or 2-inch biscuit cutter

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Instructions

1. Special equipment: 1 1/2 or 2-inch biscuit cutter
2. Preheat the oven to 350 degrees F.
3. Lay out the bread slices and, using the biscuit cutter, punch out 5 bread rounds per slice. Place the rounds on a baking sheet and place the sheet in the top half of the oven for 3 minutes, until the rounds are lightly toasted. Remove from the oven and set aside.
4. Drain the crabmeat well and place it in a mixing bowl. Add the mayonnaise, cumin, hot sauce, lime juice, chives and salt and mix well. Mound the crab mix onto the bread rounds by the teaspoonful and garnish with a piece of chive.
5. Preheat the oven to 350 degrees F.
6. Lay out the bread slices and, using the biscuit cutter, punch out 5 bread rounds per slice. Place the rounds on a baking sheet and place the sheet in the top half of the oven for 3 minutes, until the rounds are lightly toasted. Remove from the oven and set aside.
7. Drain the crabmeat well and place it in a mixing bowl. Add the mayonnaise, cumin, hot sauce, lime juice, chives and salt and mix well. Mound the crab mix onto the bread rounds by the teaspoonful and garnish with a piece of chive.