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Bake-Off® Contest 45, 2012
Baltimore, Maryland

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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  • 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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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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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