"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crab Rolls Recipe

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This recipe for Crab Rolls, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Sunday, May 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. Velveeta cheese, cubed
1 lb. Butter, divided
20 slices Bread, crusts removed
2 C. Sesame seeds
7 oz. can Crab meat, drained and flaked

Directions:
Directions:
Melt cheese and half of butter in top of double broiler; cool and add crab meat, stirring until mixture cools and is of spreadable consistency. Roll each slice of bread with a rolling pin to flatten. Spread cheese mixture onto 1 side of each slice of bread, and roll up.
Melt remaining butter and dip rolls in butter, roll in sesame seeds. Place seam side down in a shallow baking pan, cover and freeze.
When ready to cook, thaw slightly and cut each roll into thirds and broil, turning once; until rolls are golden brown.
Variation: May substitute chopped shrimp for crab meat.

Number Of Servings:
Number Of Servings:
60 rolls

 

 

 

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