Sushi-Style Crescent Crab Rolls

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

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

Garnish, if desired

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


  1. 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. 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. 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. 4 Bake 12 to 17 minutes or until golden brown. Cool in pan on cooling rack 5 minutes.
  5. 5 Transfer appetizers to serving platter. Garnish platter with chopped red pepper and parsley. Serve warm.




Nutrition Information

Recipe Step Photos

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