Ingredients
- 1 tablespoon reduced-fat thickened cream
- 1 large egg
- 2 large slices multigrain bread
- 2 teaspoons sesame seeds
- pepper to taste
- shredded spring onions to garnish
Preparation
Prawn and Crab Topping
- 80 g peeled raw prawns, very finely chopped
- 80 g fresh crab meat, flaked
- 2 spring onions, thinly sliced
- 1 large garlic clove, crushed
- 1/2 small red capsicum, seeded and diced
- 1/2 teaspoon finely grated lemon rind
- 1/8 teaspoon cayenne pepper
- 1 tablespoon reduced-fat thickened cream
- pepper to taste
- Preheat the oven to 200°C. For the topping, place the prawns, flaked crab meat, spring onions, garlic, red capsicum, lemon rind, cayenne pepper and thickened cream into a bowl and mix all the ingredients together well to make a spreadable paste. Season with pepper and set the mixture aside until ready to cook. (If you want to prepare the mixture ahead, it can be kept in the refrigerator for 4 hours.)
- Beat together the cream and egg until smooth. Dip the slices of multigrain bread in the mixture to coat both sides well, then place the bread on a greased baking tray. Spread the prawn and crab topping evenly over the bread, spreading right up to the edges.
- Lightly brush the remaining egg and cream mixture over the surface of the prawn and crab topping and sprinkle evenly with the sesame seeds.
- Bake the toasts for 20–25 minutes or until they are crisp and golden-brown. Cut each slice of toast into 8 small triangles and serve immediately, while still hot, garnished with shredded spring onions.