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Sushi-Style Crescent Crab Rolls

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Sushi-Style Crescent Crab Rolls
  • Prep 35 min
  • Total 2 hr 0 min
  • Ingredients 15
  • Servings 24
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East meets West! Create a crowd-pleasing appetizer using flaky crescents baked with a tasty crab filling.
Updated Oct 19, 2018
Bake-Off® Contest 45, 2012
Bake-Off® Contest 45, 2012
Susann Studz
Baltimore, Maryland

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 (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 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

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.

Nutrition Information

90 Calories, 6g Total Fat, 2g Protein, 7g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
60
Total Fat
6g
9%
Saturated Fat
2g
10%
Trans Fat
1/2g
Cholesterol
10mg
4%
Sodium
150mg
6%
Potassium
45mg
1%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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