seafood pastry rounds

How To Make seafood pastry rounds

• 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.
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