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Sushi-Style Crescent Crab Rolls

(9)
  6 reviews
  • 35 min prep time
  • 2 hr 0 min total time
  • 15 ingredients
  • 24 servings
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East meets West! Create a crowd-pleasing appetizer using flaky crescents baked with a tasty crab filling.

Bake-Off® Contest 45, 2012
Susann Studz
Baltimore, Maryland

Ingredients

3/4
cup plus 2 tablespoons Progresso™ panko bread crumbs
1/4
cup mayonnaise
1/4
cup finely chopped sweet onion
1
tablespoon Dijon mustard
1
tablespoon fresh lemon juice
1
teaspoon Worcestershire sauce
2
tablespoons finely chopped fresh Italian (flat-leaf) parsley
1
can (6.5 oz) special white lump crabmeat, drained, rinsed
1
can Pillsbury™ refrigerated crescent dinner rolls
3
tablespoons butter, melted
1/4
cup finely chopped red bell pepper
1
tablespoon sesame seed
1
tablespoon black sesame seed

Garnish, if desired

Chopped red bell pepper
Chopped fresh Italian (flat-leaf) parsley

Steps

  • 1 In small bowl, combine 1/4 cup of the bread crumbs, mayonnaise, onion, Dijon, lemon juice, Worcestershire sauce and parsley; mix well. Stir in crabmeat.
  • 2 Unroll crescent dough; separate into 4 rectangles. Firmly press perforations to seal. Brush rectangles with melted butter; sprinkle each with 1 1/2 teaspoons bread crumbs. To make each roll, spoon 1/4 cup crab mixture on 1 short end of each rectangle, spreading mixture onto 1/3 of rectangle. Starting with crab-filled side, roll up, just covering crab. Spoon 1 tablespoon red pepper next to edge of crab mixture. Roll up completely; press seam to seal. (Refrigerate remaining crab mixture.) In shallow dish, stir together 1/4 cup of the bread crumbs, sesame seed and black sesame seed. Brush outsides of rolls with melted butter; roll in sesame seed mixture. Wrap each roll in plastic wrap. Refrigerate 1 hour.
  • 3 Heat oven to 375°F. Using serrated knife, cut each roll into 6 slices. Press cut side of each slice into remaining 1/4 cup bread crumbs. Place each slice, crumb side down, in each of 24 ungreased regular-size muffin cups. Spoon 1/4 teaspoon reserved crab mixture onto each slice; drizzle with remaining butter.
  • 4 Bake 12 to 17 minutes or until golden brown. Cool in pan on cooling rack 5 minutes.
  • 5 Transfer appetizers to serving platter. Garnish platter with chopped red pepper and parsley. Serve warm.
  • 1 In small bowl, combine 1/4 cup of the bread crumbs, mayonnaise, onion, Dijon, lemon juice, Worcestershire sauce and parsley; mix well. Stir in crabmeat.
  • 2 Unroll crescent dough; separate into 4 rectangles. Firmly press perforations to seal. Brush rectangles with melted butter; sprinkle each with 1 1/2 teaspoons bread crumbs. To make each roll, spoon 1/4 cup crab mixture on 1 short end of each rectangle, spreading mixture onto 1/3 of rectangle. Starting with crab-filled side, roll up, just covering crab. Spoon 1 tablespoon red pepper next to edge of crab mixture. Roll up completely; press seam to seal. (Refrigerate remaining crab mixture.) In shallow dish, stir together 1/4 cup of the bread crumbs, sesame seed and black sesame seed. Brush outsides of rolls with melted butter; roll in sesame seed mixture. Wrap each roll in plastic wrap. Refrigerate 1 hour.
  • 3 Heat oven to 375°F. Using serrated knife, cut each roll into 6 slices. Press cut side of each slice into remaining 1/4 cup bread crumbs. Place each slice, crumb side down, in each of 24 ungreased regular-size muffin cups. Spoon 1/4 teaspoon reserved crab mixture onto each slice; drizzle with remaining butter.
  • 4 Bake 12 to 17 minutes or until golden brown. Cool in pan on cooling rack 5 minutes.
  • 5 Transfer appetizers to serving platter. Garnish platter with chopped red pepper and parsley. Serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
Calories from Fat
60
% Daily Value
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
1/2g
Cholesterol
10mg
4%
Sodium
150mg
6%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
1g
1%
Protein
2g
2%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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