Ann F
Gold Member
- 680
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SUMMARY
The discussion provides a detailed recipe for Seafood Pastry Rounds, featuring a crab filling made with imitation crabmeat, cream cheese, and celery, along with a crumb topping of butter, garlic, and parsley. The recipe utilizes Pillsbury refrigerated reduced fat crescent dinner rolls and requires baking at 375°F for 22-24 minutes. Key cooking tools mentioned include a utility knife, zester/scorer, food chopper, stainless steel whisk, garlic press, pizza cutter, and mini serving spatula. The discussion also includes a helpful tip for slicing the crescent dough efficiently.
PREREQUISITES- Basic cooking skills, including chopping and mixing ingredients
- Familiarity with baking techniques and oven settings
- Knowledge of kitchen tools such as a food chopper and garlic press
- Understanding of ingredient measurements and conversions
- Explore variations of seafood pastries using different fillings
- Research techniques for making homemade pastry dough
- Learn about nutritional analysis for recipes
- Investigate other recipes using Pillsbury crescent rolls
Home cooks, culinary enthusiasts, and anyone looking to prepare delicious seafood appetizers for gatherings or events.
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.
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
Gold Member
- 680
Frequently Asked Questions
What ingredients do I need for a seafood pastry recipe?
For a delicious seafood pastry, you will typically need puff pastry, a variety of seafood such as shrimp, crab, or fish, cream cheese or ricotta, garlic, herbs like dill or parsley, lemon juice, and seasonings like salt and pepper. You can also add vegetables like spinach or bell peppers for extra flavor.
How do I prepare the seafood filling for the pastry?
To prepare the seafood filling, start by cooking your seafood until it’s just done. In a bowl, mix the cooked seafood with cream cheese or ricotta, minced garlic, chopped herbs, lemon juice, and any additional seasonings. Make sure to combine everything well and adjust the seasoning to taste.
What is the best way to assemble the seafood pastry?
To assemble the seafood pastry, roll out the puff pastry on a floured surface. Cut it into squares or circles, depending on your desired shape. Place a spoonful of the seafood filling in the center of each piece, then fold the pastry over and seal the edges by pressing with a fork or your fingers. Brush the tops with an egg wash for a golden finish.
How long should I bake the seafood pastries?
Bake the seafood pastries in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they are golden brown and puffed up. Keep an eye on them to ensure they don’t overbake, as oven temperatures can vary.
Can I make seafood pastries ahead of time?
Yes, you can make seafood pastries ahead of time! You can prepare the filling and assemble the pastries, then refrigerate them for a few hours before baking. Alternatively, you can freeze them before baking. Just make sure to bake them directly from the freezer, adding a few extra minutes to the baking time.
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