Method:Baking

1. Formula

1. 1/2 tablespoon olive oil
2. 1/2 tablespoon Asian sesame oil
3. 1 teaspoon ground cumin
4. 2 (6-inch) pitas with pockets, halved horizontally
5. 1/4 pound jumbo lump crabmeat
6. 1 1/2 tablespoons low-fat sour cream
7. 1 tablespoon finely chopped scallion
8. 1 tablespoon finely chopped fresh cilantro
9. 1/2 tablespoon fresh lime juice
10. 1 dash Tabasco

2. Nutrition Information

• Calories: 147 kcal
• Carbohydrates: 17 g
• Dietary Fiber: 0 g
• Fat: 4 g
• Protein: 7 g
• Sugars: 0 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Make toasts: Preheat oven to 425 degrees F.
2. Stir together oils, cumin, and salt and pepper to taste and brush on cut sides of pitas. Cut each pita half into 8 wedges and arrange, cut sides up, on a large baking sheet.
3. Bake pitas in middle of oven until edges are crisp, about 10 minutes. Transfer to a rack to cool (toasts will continue to crisp as they cool).
4. Make crab mixture while pitas are baking: Stir together crab ingredients and salt and pepper to taste.
5. Top each toast with some crab.

4. Remark