Seafood Pastry Rounds

Seafood Pastry Rounds Recipe

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Margaret Ruhl


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


★★★★★ 1 vote

15 Min
25 Min


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1/4 c
finely diced celery
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
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

How to Make Seafood Pastry Rounds


  • 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.
  • 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.
  • 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.

Printable Recipe Card

About Seafood Pastry Rounds

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

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