Seafood Pastry Rounds Recipe

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Seafood Pastry Rounds

Margaret Ruhl

By
@RuhlinTheKitchen

I got this recipe at a Pampered Chef kitchen show, and have always enjoyed making and sharing this awesome appetizer!


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Serves:

20

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

1/4 c
finely diced celery
1
lemon
6 oz
imitation crabmeat
4 oz
light chive & onion cream cheese spread
1/4 c
light mayonnaise
1/2 tsp
hot pepper sauce (optional)
2 Tbsp
butter or margarine, melted
1
garlic clove, pressed
1 Tbsp
chopped fresh parsley
1/3 c
unseasoned dry bread crumbs
8 oz
(1 can) refrigerated reduced-fat crescent dinner rolls

Directions Step-By-Step

1
Preheat 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.
2
For 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.
3
Remove 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.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American
Hashtags: #Seafood, #Appetizer