seafood pastry rounds
(1 rating)
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I got this recipe at a Pampered Chef kitchen show, and have always enjoyed making and sharing this awesome appetizer!
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(1 rating)
yield
20 serving(s)
prep time
15 Min
cook time
25 Min
method
Bake
Ingredients For seafood pastry rounds
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1/4 cfinely diced celery
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1lemon
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6 ozimitation crabmeat
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4 ozlight chive & onion cream cheese spread
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1/4 clight mayonnaise
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1/2 tsphot pepper sauce (optional)
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2 Tbspbutter or margarine, melted
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1garlic clove, pressed
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1 Tbspchopped fresh parsley
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1/3 cunseasoned dry bread crumbs
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8 oz(1 can) refrigerated reduced-fat crescent dinner rolls
How To Make seafood pastry rounds
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1Preheat oven to 375 degrees. For crab filling, finely dice celery. Zest lemon to measure 2 teaspoons zest. Juice lemon to measure 2 teaspoons juice. Chop crabmeat. In a large mixing bowl, whisk together cream cheese, mayonnaise and if desired, hot pepper sauce. Stir in celery, lemon zest, juice, and crabmeat.
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2For crumb topping, place butter and garlic (pressed with a garlic press) in a small microwaveable bowl. Microwave on HIGH 20-30 seconds or until butter is melted. Chop parsley using a pizza cutter (much easier than trying to use a knife). Stir parsley and bread crumbs into butter mixture.
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3Remove crescent dough from package; DO NOT UNROLL. Thinly slice dough into 20 rounds (first cut the roll into fourths, then cut each portion of dough into five equal slices). Arrange rounds evenly on a large round baking stone (or on a regular baking sheet, lightly sprayed with cooking spray); flatten each lightly. Top each dough round with one slightly mounded scoop of crab filling; flatten lightly. Spoon crumb topping evenly over crab filling. Bake 22-24 minutes or until edges are light golden brown. Remove from oven; serve warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Seafood Pastry Rounds:
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