(10 ounce) package Greek pita breads (about 5 to a package)
cup toasted sesame oil
cup olive oil
teaspoon ground cumin
(12 ounce) package imitation crab meat
green onions, chopped, including about 1/2-inch green
teaspoon freshly ground Tellicherry peppercorns
1/2 teaspoons lime juice
fresh cilantro or parsley
Preheat the oven to 425 degrees.
Pita Triangles: Cut each pita bread in half so you have
A kitchen shears works well for this purpose. Cut
each round into
6 wedges so you have 60 triangles.
In a small bowl, use a pastry brush to mix the sesame oil, olive
ground cumin. Mix well and then brush the oil over all the rough sides
of the pita triangles. Be
careful not to use too much oil on each pita.
Too much oil will leave the pita really oily. You just want to
lightly brush them to give them flavor. Place
the cut/oil brushed side up on two baking sheets.
Bake the pita breads for 6 minutes and then check them. Bake
watching closely so they don't burn. They can burn fast if you are not watching
them. Bake them
in two batches until lightly toasted and crisp.
While the pita triangle chips are cooling, make the topping.
Crab Topping: Place the crab into a large bowl and use a
cut the crab up into smaller pieces. Mix in the mayonnaise, green onions,
pepper and lime juice.
To assemble these appetizers, place a teaspoon or so of the crab
topping on the crispy pita triangles. Sprinkle
each one with a sprinkling of
chopped cilantro or parsley.
Place on a serving tray and enjoy. These should not be assembled
too far ahead of time.
here for a printable version