Crabmeat Rollups

Name: Crabmeat Rollups
Prep time: 5 h 35 min
Cook time: 5 h 35 min
Total time: 5 h 35 min
Yield: 25
Cuisine: Southern
Ingredients: 454 grams butter, softened; 340 grams crab meat, drained; 227 grams processed cheese, shredded; 473 milliliters sesame seeds; 20 slices white sandwich bread

Crabmeat Rollups requires about 5 hours and 35 minutes from start to finish. This recipe serves 25. One serving contains 297 calories, 8g of protein, and 24g of fat. It is a good option if you're following a pescatarian diet. This recipe is typical of Southern cuisine. Head to the store and pick up sandwich bread, crab meat, processed cheese, and a few other things to make it today.

Instructions

Melt cheese and 8 ounces butter or margarine in a double boiler. Cool and stir in crabmeat. Stir until spreadable. (Butter and cheese will separate, but will blend after stirring).

Ingredients you will need

Cheese

Butter

Crabmeat

Equipment you will use

Double Boiler

Cut crusts off of the bread slices and roll each piece of bread flat with rolling pin.

Ingredients you will need

Bread

Roll

Equipment you will use

Rolling Pin

Spread crab mixture onto each flattened bread slice.

Ingredients you will need

Spread

Bread

Crab

Roll the bread up around the crab spread.

Ingredients you will need

Spread

Bread

Crab

Roll

In a medium size sauce pan, melt the remaining 8 ounces butter or margarine. Dip rolls in it and then roll in sesame seeds.

Ingredients you will need

Sesame Seeds

Butter

Roll

Dip

Equipment you will use

Sauce Pan

Place seam sides down in a shallow baking dish or cookie sheet and freeze. After rolls are frozen, cover with foil.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

Baking Pan

Aluminum Foil

When ready to serve, partially thaw the roll ups, and cut each roll into fourths. Broil the roll ups until browned, about 3 to 5 minutes.

Ingredients you will need

Roll

Equipment

Ingredients

Servings:

454grams

butter, softened 340grams

crab meat, drained 227grams

processed cheese, shredded 473milliliters

sesame seeds 20slices

white sandwich bread

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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 La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.