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This recipe for CRAB-FILLED CRESCENT SNACKS, by , is from The Dean Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Dean
Added: Thursday, April 13, 2006


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

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.

Number Of Servings:
Number Of Servings:
Yield: 32 snacks.




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