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Crab Croissant-wiches

SUBMITTED BY: Jessie M.

"Quick and easy appetizer that can be thrown together in no time. As a bonus, leftovers can be used as a great dip with crackers. Imitation crab meat can be substituted."
PREP TIME  10 Min
COOK TIME  12 Min
READY IN  22 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 (8 ounce) package cream cheese
  • 3 tablespoons crabmeat
  • 1/4 cup shredded Colby-Jack cheese
  • 1 (10 ounce) can refrigerated crescent roll dough

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the cream cheese and crabmeat into a small microwave-safe bowl. Heat in the microwave for about 1 minute, to soften the cream cheese. Stir in the shredded cheese until everything is well blended.
  3. Unroll crescent dough on a clean work surface, and separate the triangles. Place a spoonful of the crab mixture onto the wide end of each crescent. Roll towards the point, and pinch the ends together to seal. Place rolls on an ungreased baking sheet.
  4. Bake for 10 to 12 minutes in the preheated oven, until golden brown. Serve warm.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2005 by MATTMACEE
Everyone scarfed these up first at a recent reception I hosted. I figured out a way to make them smaller. Do not separate the triangles when you remove the dough from the can. Smush the perforations together so that you have 4 rectangles. Using a pizza cutter, slice the rectangles in the middle (the short way); then slice those rectangles from one corner to the opposite. Now you should have 4 smaller triangles. It makes way too much filling. I doubled the recipe and ended up with twice the amount of filling needed. I would definately make these again.

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2004 by MIKEYC
Excellent recipe,the leftovers made a great dip. Just to add some zing, I used a little bit of worchestire sauce.

2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2007 by kayzee
This recipe has a lot of potential but just needs a couple improvements. I should note that these were devoured (I served them hot as an hor d'oeuvre) and I got tons of compliments. I made them exactly as directed, with the exception of following someone else's idea of cutting the crescent rolls into smaller squares. They still turned out fairly large for "finger foods" so next time I'm going to cut the dough in circles, fold it half and pinch the dough pierogie/ravioli style. After hearing the filling was a tad bland from my official taste-tester, using the left-over filling I added a ton of Frank's Hot Sauce, fresh grated parmesean cheese, garlic powder, and s&p. Nuked it and served it with crackers. Now this was A HIT!! I will definitely make this again, but make the above changes to the filling.

1 user found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 206

  • Total Fat: 13.8g
  • Cholesterol: 20mg
  • Sodium: 354mg
  • Total Carbs: 14.3g
  •     Dietary Fiber: 0g
  • Protein: 5.3g

VIEW DETAILED NUTRITION

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