crab puffs

January 22, 2012

prep time: 25 minutes       total time: 45 minutes       makes 24 appetizers

ingredientscrab puffs
1 T butter or margarine, melted
1/2 tsp garlic powder
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 egg
1/2 c mayonnaise
1 can (6 oz) crabmeat, very well drained, flaked
3/4 c shredded sharp cheddar cheese (3 oz)
1/3 c finely chopped plum (Roma) tomato (1 medium)
3 T finely chopped green onions (3 medium)
1 tsp red pepper flakes


  1. heat oven to 375 F. in small bowl, mix melted butter and garlic powder; set aside.
  2. on lightly floured surface, unroll dough; press into 12×8-inch rectangle, firmly press perforations to seal.
  3. cut into 2-inch squares; place on ungreased cookie sheet. brush with butter mixture.
  4. bake 4 to 6 minutes or until puffed. meanwhile, in medium bowl, mix egg and mayonnaise until well blended. stir in crabmeat, cheese, tomato, onions, and pepper flakes. spoon generous tablespoon crab mixture on each square.
  5. bake 10-12 minutes longer or until golden brown and tops are set. serve warm.

**to make ahead, cut the dough squares and place on the cookie sheet; brush with butter mixture. cover loosely with plastic wrap and refrigerate up to 2 hours. make the crabmeat mixture; cover and refrigerate separately.


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