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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Wasabi horseradish kicks up the flavor of these flaky crabmeat-filled appetizers. Created by Laurie McGraw, Pillsbury Bake-Off 41 Contestant. Ingredients:
1 (3 ounce) package cream cheese, softened |
1/4 cup wasabi-horseradish light mayonnaise |
1/2 teaspoon prepared horseradish |
1 tablespoon finely chopped onion |
1 1/2 teaspoons lemon juice |
1 (6 ounce) can crabmeat, drained or 6 ounces fresh crab, cooked |
2 (8 ounce) cans refrigerated crescent dinner rolls |
paprika, if desired |
chopped fresh parsley, if desired |
Directions:
1. Heat oven to 375°F In medium bowl, mix cream cheese, mayonnaise and horseradish until creamy. Stir in onion, lemon juice and crabmeat until well blended.
2. Unroll 1 can of the dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. With pizza cutter, cut each into 8 squares. Spoon about 1 rounded measuring teaspoon crab mixture onto center of each square.
3. Unroll second can of dough; separate into 4 rectangles. Press or roll each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each into 8 squares. Place squares on top of crab mixture. Press edges with fork to seal; place on ungreased cookie sheets.
4. Bake at 375°F for 10 to 14 minutes or until golden brown. Remove from oven. Sprinkle each with paprika and parsley; remove from cookie sheet. Serve warm.
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