Looking for a Delicious Seafood Pastry Recipe?

[Ann F]

Hey, everyone. I can't find my F/W '04 SB and I"ve promised Seafood Pastry Rounds for this coming Saturday. I tried Joyce's Fine Cooking website with no luck. Can anyone help? Would also need the suggested cooking tools...Thanks so much.

 

[bbauman07]

Hello Ann. How are you? Here is your recipe.
Crab filling

1/4 c finely diced celery
1 lemon
6 ozs imitation crabmeat, finely chopped (about 1 cup)
4 ozs light chive and onion cream cheese spread
1/4 c light mayo
1/2 tsp Tabasco hot perpper sauce (optional)

Crumb topping

2tbsp butter or margarine, melted
1 garlic clove, pressed
1tbsp chopped fresh parsley
1/3 c unseasoned bread crumbs

1 package (8 ozs) Pillsbury refrigerated reduced fat cresent dinner rolls

1) Preheat oven to 375*F. For crab filling, finely dice celery using utility knife. Zest lemon to measure 2tsp zest using zester/scorer. Juice lemon to measure 2tsp of juice. Chop crabmeat using food chopper. In classic batter bowl wish together cream cheese, mayo, and hot pepper sauce using stainless steel whisk. Stir in celery, lemon zest, juice, and crabmeat using small mix and scraper.

2) For the crunb topping, place butter and garlic pressed with garlic press in small bowl; microwave on high 20-30 seconds or until butter is melted. Chop parsley using pizza cutter. Stir parsley and bread crumbs into butter mixture.

3) Remove cresent dough from package; do not unroll. Thinly slice dough into 20 rounds. Arrange evenly on large round stone; flatten lightly using baker's roller. Top each dough round with 1 slightly mounded scoop of crab filling; flatten lightly. Spoon crumb topping evenly over crab filling. Bake 22-24 minutes or until the edges are golden brown. Remove from oven; serve warm using mini serving spatula.

Cook's tip

To easily cut the chilled cresent dough into 20 slices, use the serrated bread knife to first cut the roll into fourths. Then, cut each portion of dough into 5 equal slices.

Let me know if you need the nutrients per serving.

 

[Ann F]

I'm fine, Brooke, thanks. Just scatter-brained! Thanks so much for the recipe!!!!!!!!