Sushi-Style Crescent Crab Rolls

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

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Servings 24

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( 9 ) Ratings

9 Ratings

5 Stars 38%

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1 Stars

Member Reviews ( 6 )

4dda7e53-e13c-4546-a5c2-31514d35f02b

Bake-Off® Contest 45, 2012

Susann Studz

Baltimore, Maryland

ingredients 15
Prep Time 35 min
Total Time 2 hr 0 min

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 LAND O LAKES® Butter, melted

1/4: cup finely chopped red bell pepper

1: tablespoon McCormick® Sesame Seed

1: tablespoon McCormick® Black Sesame Seed

Garnish, if desired

: Chopped red bell pepper

: Chopped fresh Italian (flat-leaf) parsley

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Directions

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.

Review & Comments

Write a Review

carowest7

report Posted Apr. 6, 2012 12:30 PM

This recipe is delicious!! Could eat the whole plate myself. Crab, pop of lemon, rich creaminess and lovely crescent with crispy crust on the bottom. A real hit!!

rehobothbeachbarb

report Posted Mar. 17, 2012 8:33 PM

what a great appetizer visually appealing and delicious. It is a winner.

NYCPatrick

report Posted Mar. 12, 2012 4:08 PM

my partner just turned 50 - we had some friends over to celebrate, and these tastey treats really made the evening special. they were fun to make, handsome to serve and delicious!!!

1georgie

report Posted Mar. 8, 2012 10:17 AM

I loved this recipe...the finished product was a hit. I am thrilled to have this in my appetizer file. Guests wanted more. It was easy to prepare ahead of time.

tootsie7188

report Posted Mar. 7, 2012 5:22 PM

This is the most delicious appetizer. Not only does it taste delicious it is very appealing in color presentation.