Crab-Filled Crescent Snacks

Name: Crab-Filled Crescent Snacks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 32
Cuisine: Global
Ingredients: 170 grams crabmeat, rinsed, well drained; 85 grams package cream cheese, softened; 1 egg yolk; 0 teaspoons garlic salt; 2 Tbsps sliced green onions; 454 grams Pillsbury® refrigerated crescent dinner rolls; 1 teaspoon sesame seed; 255 grams sweet-and-sour sauce; 1 Tbsp water

Crab-Filled Crescent Snacks is a pescatarian hor d'oeuvre. One portion of this dish contains approximately 2g of protein, 4g of fat, and a total of 97 calories. This recipe serves 32. From preparation to the plate, this recipe takes about 45 minutes. A mixture of crabmeat, crescent dinner rolls, egg yolk, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat oven to 375 degrees F. Spray large cookie sheet with cooking spray. Stir together crabmeat, cream cheese, onions and garlic salt.

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Cooking Spray

Cream Cheese

Garlic Salt

Crabmeat

Onion

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Baking Sheet

Oven

Unroll both cans of dough and separate into 16 triangles.

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Dough

Cut each triangle in half lengthwise to make 32 triangles.

Place 1 teaspoon crab mixture on center of each triangle about 1 inch from short side of triangle. Fold short ends of each triangle over filling; pinch sides to seal.

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Crab

Roll up.

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Roll

Place on cookie sheet.

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Baking Sheet

Stir together egg yolk and water.

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Egg Yolk

Water

Brush egg mixture over snacks.

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Egg

Sprinkle with sesame seed. Discard any remaining egg mixture.

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Sesame Seeds

Egg

Bake 15 to 20 minutes or until golden brown.

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Oven

Serve warm snacks with sweet-and-sour sauce.

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Sauce

Equipment

Baking Sheet

Oven

Ingredients

Servings:

170grams

crabmeat, rinsed, well drained 85grams

package cream cheese, softened 1

egg yolk 0teaspoons

garlic salt 2Tbsps

sliced green onions 454grams

Pillsbury® refrigerated crescent dinner rolls 1teaspoon

sesame seed 255grams

sweet-and-sour sauce 1Tbsp

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.