Crab Puffs

Flaky crescents and tender crab team deliciously in a classic appetizer made so easily. MORE+ LESS-

tablespoon butter or margarine, melted

1/2

teaspoon garlic powder

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet

egg

1/2

cup mayonnaise or salad dressing

can (6 oz) crabmeat, drained, flaked

3/4

cup shredded sharp Cheddar cheese (3 oz)

1/3

cup finely chopped plum (Roma) tomato (1 medium)

tablespoons finely chopped green onions (3 medium)

teaspoon red pepper sauce

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1

Heat oven to 375°F. In small bowl, mix melted butter and garlic powder; set aside.
2

If using crescent rolls: On lightly floured surface, unroll dough; press into 12x8-inch rectangle, firmly press perforations to seal. If using dough sheet: On lightly floured surface, unroll dough; press into 12x8-inch rectangle.
3

Cut into 2-inch squares; place on ungreased cookie sheet. Brush with butter mixture.
4

Bake 4 to 6 minutes or until puffed. Meanwhile, in medium bowl, mix egg and mayonnaise until well blended. Stir in crabmeat, cheese, tomato, onions and pepper sauce. Spoon generous tablespoon crab mixture on each square.
5

Bake 10 to 12 minutes longer or until golden brown and tops are set. Serve warm.

To make ahead, cut the dough squares and place on the cookie sheet; brush with butter mixture. Cover loosely with plastic wrap and refrigerate up to 2 hours. Make the crabmeat mixture; cover and refrigerate separately.