CRAB-FILLED CRESCENT SNACKS Recipe
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 This recipe for CRAB-FILLED CRESCENT SNACKS, by Ann Dean, is from The Dean Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Ann Dean
Added: Thursday, April 13, 2006
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Category: |
Category: |
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Ingredients: |
Ingredients: Nonstick cooking spray
6 ounces fresh or canned crabmeat, rinsed, shelled and well-drained
1 (3-ounce) package cream cheese, softened
2 tablespoons sliced green onions
1/4 teaspoon garlic salt
2 (8-ounce) cans crescent rolls
1 egg yolk
1 tablespoon water
1 teaspoon sesame seeds
1 (9-ounce) jar sweet-and-sour sauce
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Directions: |
Directions:Preheat oven to 375 degrees. Coat large cookie sheet with cooking spray. In small bowl, combine crabmeat, cream cheese, onions and garlic salt; mix well.
Unroll both cans of dough; separate into 16 triangles. Cut each triangle in half lengthwise, making 32 triangles.
Place 1 teaspoon crab mixture on the center of each triangle about 1 inch from the short side of the triangle. Fold short ends of each triangle over filling; pinch sides to seal. Roll up. Place on cookie sheet.
In small bowl, combine egg yolk and water; mix well. Brush egg mixture over snacks. Sprinkle with sesame seeds. Discard any remaining egg mixture.
Bake for 15 to 20 minutes or until golden brown. Serve warm with sweet-and-sour sauce. |
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Number Of
Servings: |
Number Of
Servings:Yield: 32 snacks. |
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