BEST CRAB & CHEESE FILLED CRESCENT ROLLS

TOP REVIEWS:

Everyone scarfed these up first at a recent reception I hosted. I figured out a way to make them smaller. Do not separate the triangles when you remove the dough from the can. Smush the perforations together so that you have 4 rectangles. Using a pizza cutter, slice the rectangles in the middle (the short way); then slice those rectangles from one corner to the opposite. Now you should have 4 smaller triangles. It makes way too much filling. I doubled the recipe and ended up with twice the amount of filling needed. I would definately make these again.

Wonderful! I made these for a Mother’s Day brunch and they were a hit. I used the crab meat now available in pouches similar to tuna by Chicken of the Sea and was pleasently suprised. Will make these again.

Everyone scarfed these up first at a recent reception I hosted. I figured out a way to make them smaller. Do not separate the triangles when you remove the dough from the can. Smush the perforations together so that you have 4 rectangles. Using a pizza cutter, slice the rectangles in the middle (the short way); then slice those rectangles from one corner to the opposite. Now you should have 4 smaller triangles. It makes way too much filling. I doubled the recipe and ended up with twice the amount of filling needed. I would definately make these again.

I made this recipe for my annual New Year’s party. They were gone almost as soon as I took them out of the oven and I even doubled the recipe. I do agree that it would be nice to have a way to make them smaller, but they are great either way.

These were very good and sooooo easy to make. I used imitation crab and put two slices of jalepeno pepper on them. This recipe will be made at every get together we have.

This recipe has a lot of potential but just needs a couple improvements. I should note that these were devoured (I served them hot as an hor d’oeuvre) and I got tons of compliments. I made them exactly as directed, with the exception of following someone else’s idea of cutting the crescent rolls into smaller squares. They still turned out fairly large for “finger foods” so next time I’m going to cut the dough in circles, fold it half and pinch the dough pierogie/ravioli style. After hearing the filling was a tad bland from my official taste-tester, using the left-over filling I added a ton of Frank’s Hot Sauce, fresh grated parmesean cheese, garlic powder, and s&p. Nuked it and served it with crackers. Now this was A HIT!! I will definitely make this again, but make the above changes to the filling.

INGREDIENTS:

1 tube of Crescent Rolls
6 oz. Softened Cream Cheese
1/4 cup Mayo
1 C chopped, cooked Crab Meat (imitation is fine)
2 chopped Green Onions
1/4 tsp Cayenne Pepper
1/8 tsp Salt

INSTRUCTIONS:

Pre-heat oven to 375 degrees.
Lay the crescent roll dough out on the counter and pinch the pre-cut seams closed.
Roll out the dough into an even rectangle and cut into 24 smaller squares.
Add the cream cheese, mayo, crab meat, green onions, cayenne pepper and salt to a bowl and mix well.
Distribute the cheese and crab mixture evenly between the crescent roll squares …

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