This easy recipe highlights one of the best flavor combinations on Earth! These crab and cream cheese crescents combine a creamy crab filling with a rich and flaky dough for the sole purpose of making you smile with pure satisfaction! They make the perfect appetizer and are easy enough for a special after-school snack.
You may be familiar with similar appetizers, especially crab rangoon and crab wontons, which combine similar ingredients into wonton skins and are deep fried. Crab and cream cheese crescents use a more delicate crescent dough and are baked, giving you a more tender and flaky appetizer, rather than a crispy one.
There are three features about this recipe that make it a real keeper! First, you can make the crab mixture up to 24 hours ahead of time, which is one reason to consider it as a once in a while after-school snack. Second, you can be very creative with adding various seasonings to the crab mixture. Several seasonings go well with crabmeat, including the very different flavors of allspice, oregano, and even curry powder. Start with a small amount (about ¼ teaspoon) of one additional spice and season to taste. Lastly, crab and cream cheese crescents reheat well — just place them on a cookie sheet or pie pan, cover with foil and put them in a hot 325°oven for 10 to 15 minutes.
Here are a few extra recipe tips:
You can substitute low-fat cream cheese and low-fat mayo in this recipe.
You may want to lightly flour your rolling pin before rolling the crescent dough, just to prevent any sticking.
This recipe makes enough for 24 rolls, so avoid over stuffing each crescent roll square.
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