Flaky crescents and tender crab team deliciously in a classic appetizer made so easily.

Prep Time

25

Minutes

Total Time

45

Minutes

Makes

24

appetizers

 

1

1/2

1

 

1

1/2

1

3/4

1/3

3

1

 tablespoon butter or margarine, melted

 teaspoon garlic powder

 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury

 Crescent Recipe Creations refrigerated seamless dough sheet

 egg

 cup mayonnaise or salad dressing

 can (6 oz) crabmeat, drained, flaked

 cup shredded sharp cheddar cheese (3 oz)

 cup finely chopped plum (Roma) tomato (1 medium)

 tablespoons finely chopped green onions (3 medium)

 teaspoon red pepper sauce

 

  1. Heat oven to 375 degrees F. In small bowl, mix melted butter and garlic powder; set aside.

 

  1. If using crescent rolls: On lightly floured surface, unroll dough; press into 12x8-inch rectangle, firmly press perforations to seal. If using dough sheet: On lightly floured surface, unroll dough; press into into 12x8-inch rectangle.

 

  1. Cut into 2-inch squares; place on ungreased cookie sheet. Brush with butter mixture.

 

  1. Bake 4 to 6 minutes or until puffed. Meanwhile, in medium bowl, mix egg and mayonnaise until well blended. Stir in crabmeat, cheese, tomato, onions and pepper sauce. Spoon generous tablespoon crab mixture on each square.

 

  1. Bake 10 to 12 minutes longer or until golden brown and tops are set. Serve warm.