Sushi-Style Crescent Crab Rolls

East meets West! Create a crowd-pleasing appetizer using flaky crescents baked with a tasty crab filling.

  • prep time 35 min
  • total time 2 hr 0 min
  • ingredients 15
  • servings 24

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
  • 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
    6%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    150mg
    150%;
    Total Carbohydrate
    7g
    7%
    (Dietary Fiber
    0g
    0%
      Sugars
    1g
    1%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    4%;
    Calcium
    0%;
    Iron
    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 Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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