Wednesday, February 23, 2011
These yummy bites of crescent roll-wrapped crab were standouts on a buffet of appetizers that I set out for friends on Saturday night. They require very little effort to prepare and were a BIG hit.
Check it out!
Just mix together some chopped crab meat (I used the imitation stuff), cream cheese, mayonnaise, green onion, and cayenne pepper in a bowl.
Unroll a refrigerated tube of crescent roll dough on your work surface. Pinch the seams and roll it out a bit to make an even rectangle. Cut the dough into 24 squares (6 rows by 4 rows).
Divide the crab mixture evenly among the crescent squares.
Fold one corner of the dough over the filling, then roll the "wonton" over to encase the crab filling in the dough. Place on a baking sheet and brush with egg white. Then, bake at 375 degrees for 10 to 15 minutes or until golden brown.
And that's it!
Quick, easy, and delicious...my kind of recipe!
Crab Filled Crescent Wontons adapted from Pillsbury.com
1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste
Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.