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Bake-Off® Contest 42, 2006
San Francisco, California

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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  • prep time 10 min
  • total time 50 min
  • ingredients 10
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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