Cumin Crab Canapés

As I mentioned a few months ago, we just moved to our new condo in the City. The only bad thing about packing up and selling our old condo, was that we really loved our next door neighbor. They are a great couple. In December of 2004 they had a beautiful baby girl, and it has been such a joy watching her transform from a veritable sack of flour just lying on the floor, to a walking, talking, adorable little toddler. We have watched her grow, amazed at the leaps and bounds that children take in their first few years of life. We have missed seeing them everyday and hearing the little girl squeal with joy from behind their closed doors.

On Sunday the three of them came over to our new place. We hadn't seen them in almost two months. It was such a joy to see them again, and know that a friendship that had grown because of proximity wasn't changed by distance.

The recipe below is one of the appetizers that I made yesterday. This is literally the simplest recipe and we all devoured it.

Cumin Crab Canapés
Sliced French bread or baguette
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 (I used Cilantro)

Preheat the oven to 350 degrees F.
Place the cut bread slices on a baking sheet, brush with olive oil and place the sheet in the top half of the oven for 3 minutes, until the bread is lightly toasted. Remove from the oven and set aside.

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.