Deviled Crab and Cheese Rolls

Refrigerated breadsticks crisscross around crab cakes to create a unique pickup treat. Adjust the level of red pepper sauce to suit tastes.

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Servings 6

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( 11 ) Ratings

11 Ratings

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1 Stars 17%

Member Reviews ( 7 )

1b6767a5-01d4-489c-a7ae-99720f654f07

Bake-Off® Contest 42, 2006

Michael W. Weaver

San Francisco, California

ingredients 10
Prep Time 10 min
Total Time 50 min

Ingredients

1/2: cup whipped cream cheese (from 8-oz container)

1: tablespoon fresh lemon juice

1: to 2 teaspoons red pepper sauce

1/4: cup finely shredded mild Cheddar cheese (1 oz)

2: tablespoons finely chopped green onions (2 medium)

1: teaspoon paprika

1/2: cup Progresso® garlic herb bread crumbs

3: cans (6 oz each) white crabmeat, well drained

1: can (11 oz) Pillsbury® refrigerated original breadsticks

1: egg, slightly beaten

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Directions

1 Heat oven to 350°F. Spray cookie sheet with cooking spray or line with a silicone baking mat. In medium bowl, mix cream cheese, lemon juice and red pepper sauce until smooth. Stir in Cheddar cheese, onions and paprika. Reserve 2 tablespoons bread crumbs for topping; stir remaining bread crumbs into cream cheese mixture. Gently stir in crabmeat. Shape crabmeat mixture into 6 balls, using about 1/3 cup mixture for each; flatten slightly.
2 Unroll dough; separate into 6 (2-breadstick) portions. Seal seam halfway up length of each portion; place 1 ball on sealed side of each. Holding dough and ball in one hand, stretch dough strips over balls, crisscrossing and tucking ends under opposite side; place on cookie sheet.
3 Lightly brush tops and sides of dough with beaten egg; sprinkle with reserved 2 tablespoons bread crumbs.
4 Bake 20 to 30 minutes or until golden brown. Cool 10 minutes. Serve warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

Calories: 330
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 5g, 5% Trans Fat 1/2g 1/2% ),
Cholesterol: 120mg; 120%;
Sodium: 890mg; 890%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 0g 0% Sugars 4g 4% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 2%;
Calcium: 15%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Morgantown437

report Posted Aug. 31, 2009 5:40 PM

Fun to make and serve. Tasty as well as having eye appeal. One to make over and over for guests or a hearty snack. Yummy!

rmdress

report Posted Dec. 10, 2008 4:15 PM

Too much lemon juice in this recipe made the crab very, very tart. I took it to a holiday party where no one like it.

MAB04

report Posted Nov. 29, 2008 10:56 AM

Delicious and easy to make! A real winner!

Irish Chef

report Posted Nov. 5, 2007 10:11 AM

This is a great dish and he should of won the Cook Off for sure

Jill M.

report Posted Apr. 23, 2007 10:39 AM

Easy recipe and so delicious! I usually omit the bread and add the beaten egg into the crabmeat mixture to hold everything together. The bread is great when you want a hearty meal in itself and you do not want to make any side dishes.