Crab Crescents Recipes

Steps:

• Unroll crescent dough; separate into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoon of crab along the wide end of each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on an ungreased baking sheet., Bake at 375° until golden brown, about 10-12 minutes. Serve warm.

Steps:

• On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations. In a small bowl, beat the cream cheese, onion and dill until blended. Spread mixture lengthwise over half of the dough to within 1/2 in. of edges. Top with crab., Fold dough over filling; pinch seam to seal. Brush the top with egg yolk. Bake at 375° for 18-22 minutes or until golden brown. Cut into slices.

Steps:

• Heat over to 375 degrees.
• Spray large cookie sheet with non-stick cooking spray.
• In small bowl, combine crabmeat, cream cheese, onions and garlic salt and mix well.
• Unroll both cans of dough.
• Separate into 16 triangles.
• Cut each triangle in half lengthwise to make 32 triangles.
• Place 1 teaspoon crab mixture on center of each triangle about 1 inch from short side of triangle.
• Fold short ends of each triangle over filling.
• Pinch sides to seal.
• Roll up.
• Place on sprayed cookie sheet.
• In small bowl, combine egg yolk and water and mix well.
• Brush egg mixture over snacks.
• Sprinkle with sesame seed.
• Bake at 375 degrees for 15 to 20 minutes or until golden brown.
• Serve warn snacks with sweet-and-sour sauce.

Steps:

• Preheat oven to 375 degrees F.
• On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations.
• In a small mixing bowl, beat the cream cheese, onion and dill until blended.
• Spread mixture lengthwise over half of the dough to within 1/2 inches of edges. Top with crab.
• Fold dough over filling; pinch seam to seal.
• Brush the top with egg yolk.
• Bake at 375 d for 18-22 minutes or until golden brown.
• Cut into slices to serve.

Steps:

• Combine the cream cheese, green onions, Swiss cheese, mayo, lemon juice, garlic salt and seasoned salt in a bowl and mix well.
• Stir in crab meat.
• Unroll the crescent roll dough and separate into triangles.
• Spread the cream cheese mixture on each triangle and roll up, beginning at the wide end.
• Arrange on a greased baking sheet. Brush with butter.
• Bake at 375º for 12 to 15 minutes or until golden brown.

Steps:

• Unroll crescent dough; separate into eight triangles. Cut each triangle in half lengthwise, forming two triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoonful of crab along the wide end of each triangle. Roll up triangles from the wide ends and place point side down 1 inches apart on an ungreased baking sheet.
• Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 16 appetizers.

Steps:

• Heat oven to 375 degrees F. Spray large cookie sheet with cooking spray. Stir together crabmeat, cream cheese, onions and garlic salt.
• Unroll both cans of dough and separate into 16 triangles. Cut each triangle in half lengthwise to make 32 triangles.
• Place 1 teaspoon crab mixture on center of each triangle about 1 inch from short side of triangle. Fold short ends of each triangle over filling; pinch sides to seal. Roll up. Place on cookie sheet.
• Stir together egg yolk and water. Brush egg mixture over snacks. Sprinkle with sesame seed. Discard any remaining egg mixture.
• Bake 15 to 20 minutes or until golden brown. Serve warm snacks with sweet-and-sour sauce.