Crab, Corn and Mozzarella Toasts

This simple and stylish canapé brings together the sweet flavours of crab and corn with sumptuous stretch mozzarella. Serve these toasts family-style at your next summer get-together to impress your guests.

• Ready In: 15 mins
• Serves: 16
• Yields: 16 toasts

Ingredients

• 1  corn, cob husks and silks removed
• 1  cup  cooked crab meat, drained and squeezed dry (fresh, canned or frozen)
• 1⁄3 cup mayonnaise
• 1⁄3 cup  red pepper, finely chopped
• 3  tablespoons fresh chives, chopped and divided
• 2  teaspoons lemon juice
• 1 1⁄2 teaspoons  Old Bay Seasoning
• 1  teaspoon lemon zest, finely grated
• 1⁄4 teaspoon Worcestershire sauce
•  salt and pepper
• 2  cups  saputo mozzarellissima shredded cheese, divided
• 8  slices  white bread

Directions

1. 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.
2. 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.
3. 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.
4. Tip: Add a dash of Louisiana style hot sauce to the crab mixture for a spicy kick.
5. You can find more recipes and a chance to win $10,000 in prizes at fb.com/saputo.ca.