Sesame Prawn and Crab Toasts

 

Serves: 4
Yield: 4 servings
Ready in: 40 mins (15 mins prep - 25 mins cook)

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

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.