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Crab Canapes
SUBMITTED BY:
Wilma Scott
"An absolutely delicious appetizer. To freeze: Freeze canapes uncovered until solid. Wrap well and return to freezer. Reheat at 400 degrees F (205 degrees ) until heated through."
RECIPE RATING:
Read Reviews
(41)
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PREP TIME
20 Min
COOK TIME
12 Min
READY IN
32 Min
Original recipe yield 36 canapes
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 ounces imitation crabmeat
1 tablespoon thinly sliced green onion
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1/4 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon lemon juice
1 (8 ounce) can refrigerated dinner roll dough
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DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a baking sheet.
In a medium bowl, combine the crabmeat, green onions, cheese, mayonnaise, curry powder, salt and lemon juice. Mix well.
Separate each refrigerator roll into three layers, making 36 pieces total. Place the pieces on the prepared baking sheet. Spoon a small amount of the crabmeat mixture onto each pieces of dough.
Bake at 400 degrees F (205 degrees C) for 12 minutes, until puffed and brown. Serve hot.
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REVIEWS
Reviewed on Dec. 31, 2003 by
GUYCHEF
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GUYCHEF
Dec. 31, 2003
I found the dinner roll dough too hard to work with. I used Pepperidge Farm sheet puff pastery dough and it worked great. You're able to cut professional looking 2" dough squares and the finished product has that "flakey" quality you can't achieve with the dinner roll dough. Since the dough "puffs" up when baked, add alot of crabmeat mixture to each square. Used "Pam" to coat the baking sheet and reduced temperature to 375 F in a convection oven to prevent any burning. Worked great. An excellent appeetizer.
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25 users found this review helpful
I found the dinner roll dough too hard to work with. I used Pepperidge Farm sheet puff pastery...
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Reviewed on Jan. 7, 2004 by HOLLYBELL
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HOLLYBELL
Jan. 7, 2004
I didn't have curry, so I skipped it. Wasn't sure what kind of dinner rolls to buy so I got crescents. It was delicious! This is absolutely a hit. If you are trying this recipe for the first time, you are safe serving to company because it is easy and tastes great even when you alter it, as I did.
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11 users found this review helpful
I didn't have curry, so I skipped it. Wasn't sure what kind of dinner rolls to buy so I got...
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Reviewed on Dec. 23, 2003 by LTRAYER
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LTRAYER
Dec. 23, 2003
These were delicious! I substituted the imitation Krab with 2 (6 oz.) cans of real white crabmeat and replaced the curry with garlic powder. They were awesome.
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10 users found this review helpful
These were delicious! I substituted the imitation Krab with 2 (6 oz.) cans of real white...
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Reviewed on Apr. 15, 2003 by RIBBON96
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RIBBON96
Apr. 15, 2003
Really good - very rich. I made it as a main dish and placed them in flattened rolls. Too much for a meal. Sort of like cheesecake - a small piece is to die for--a big slab will make you sick. Excellent for appetizer when made per recipe.
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10 users found this review helpful
Really good - very rich. I made it as a main dish and placed them in flattened rolls. Too...
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Reviewed on Jan. 7, 2004 by MOM2TWINS
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MOM2TWINS
Jan. 7, 2004
These were very good- and easy! They went fast on my appetizer buffet. I mixed up the filling and refrigerated ahead of time, so I put them together fast. I did use crescent roll dough.
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9 users found this review helpful
These were very good- and easy! They went fast on my appetizer buffet. I mixed up the filling...
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Reviewed on Dec. 23, 2003 by BARB TURNER
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BARB TURNER
Dec. 23, 2003
Very good, requested at lots of gatherintgs with friends
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8 users found this review helpful
Very good, requested at lots of gatherintgs with friends
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Reviewed on Mar. 10, 2003 by THALL99
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THALL99
Mar. 10, 2003
I LOVED these! They were very delicious and easy to make. They were a huge success at a recent party.
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7 users found this review helpful
I LOVED these! They were very delicious and easy to make. They were a huge success at a...
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Reviewed on Jan. 18, 2003 by MS.CHEF
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MS.CHEF
Jan. 18, 2003
I really liked these. I used romano cheese instead of the swiss as that's all I had and they were a little salty. Next time I'll use swiss. Yummy, thanks for the recipe. Lynda from Calgary, Canada.
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6 users found this review helpful
I really liked these. I used romano cheese instead of the swiss as that's all I had and they...
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Reviewed on Jan. 18, 2003 by DOYDOY
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DOYDOY
Jan. 18, 2003
I served these at our "Open House" at Christmas, and have since served them at several dinner parties....they were a HUGE success. Thank you for sharing Wilma!
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6 users found this review helpful
I served these at our "Open House" at Christmas, and have since served them at several dinner...
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Reviewed on Jan. 18, 2003 by Dora
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Dora
Jan. 18, 2003
This was a huge hit lastnight at our dinner party. The only difference is that I made using phyllo pastry to add more elegance and they were delicious. It was more difficult with phyllo pasty but worth the effort after receiving rave reviews from our dinner guests!
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6 users found this review helpful
This was a huge hit lastnight at our dinner party. The only difference is that I made using...
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