CRAB-FILLED CRESCENT SNACKS
Crescents, crab and cheese create a class act appetizer!
Provided by Pillsbury Kitchens
Categories Appetizer
Time 45m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine crabmeat, cream cheese, onions and garlic salt; mix well.
- Unroll both cans of dough; separate into 16 triangles. Cut each triangle in half lengthwise to make 32 triangles.
- Place 1 teaspoon crab mixture on center of each triangle about 1 inch from short side of triangle. Fold short ends of each triangle over filling; pinch sides to seal. Roll up. Place on sprayed cookie sheet.
- In small bowl, combine egg yolk and water; mix well. Brush egg mixture over snacks. Sprinkle with sesame seed. Discard any remaining egg mixture.
- Bake at 375°F. for 15 to 20 minutes or until golden brown. Serve warm snacks with sweet-and-sour sauce.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Snack, Sodium 190 mg, Sugar 3 g
CRAB CROISSANTS
Blue crab claw meat served on buttery croissants is a favorite picnic dish for my wife, friends and me for summer trips.
Provided by J.D.Tyre
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic. Gently fold in tomato, and season with salt and pepper to taste. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving.
- Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.
Nutrition Facts : Calories 667.2 calories, Carbohydrate 45.5 g, Cholesterol 123.6 mg, Fat 42 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 12.8 g, Sodium 1220.9 mg, Sugar 11.5 g
CROISSANTS
Provided by Food Network
Time 1h29m
Yield 20 servings
Number Of Ingredients 9
Steps:
- In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic.
- Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour and up to overnight.
- Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between parchment paper or plastic wrap and set aside.
- Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.
- Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn".
- Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn.
- After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them.
- I roll out my dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
- To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven.
- Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.
CRAB CROISSANT-WICHES
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.
Provided by Jessie M.
Categories Appetizers and Snacks Seafood Crab
Time 22m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake for 10 to 12 minutes in the preheated oven, until golden brown. Serve warm.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 14.3 g, Cholesterol 22.3 mg, Fat 13.8 g, Protein 5.2 g, SaturatedFat 5.9 g, Sodium 359.6 mg, Sugar 2.5 g
CRAB AND CORN CROISSANTS
A corn and crab salad rolled into croissants and baked to perfection.
Provided by Jessie
Categories Appetizers and Snacks Seafood Crab
Time 32m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Cut crabmeat into a large bowl using kitchen shears. Add cream cheese, mayonnaise, corn, green onion, and parsley; mix until thoroughly combined.
- Place crescent dough triangles on the baking sheet. Place 1 heaping tablespoon of the crab mixture on the thick end of each triangle. Roll the thin end of the triangle over the crab mixture and stick it to the other side of the dough. Transfer crescents to the baking sheet.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 22.2 g, Cholesterol 32.4 mg, Fat 22.3 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 6.4 g, Sodium 813.8 mg, Sugar 6 g
CRAB CRESCENTS
An easy recipe using prepared crescent roll dough. The recipe comes from Dining Without Reservations by the Jr. League of Beaumont.
Provided by Lvs2Cook
Categories Crab
Time 30m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Combine the cream cheese, green onions, Swiss cheese, mayo, lemon juice, garlic salt and seasoned salt in a bowl and mix well.
- Stir in crab meat.
- Unroll the crescent roll dough and separate into triangles.
- Spread the cream cheese mixture on each triangle and roll up, beginning at the wide end.
- Arrange on a greased baking sheet. Brush with butter.
- Bake at 375º for 12 to 15 minutes or until golden brown.
Nutrition Facts : Calories 204.3, Fat 11.1, SaturatedFat 6, Cholesterol 49.5, Sodium 289.8, Carbohydrate 18.6, Fiber 1.3, Sugar 1.6, Protein 7.6
CRAB SALAD ON CROISSANTS
Make and share this Crab Salad on Croissants recipe from Food.com.
Provided by rickoholic83
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine the celery, onion, mayo, chili sauce, Tabasco and Worcestershire.
- Add the crab meat to the bowl and mix with a fork. Season with salt and pepper, to taste.
- Place one lettuce leaf on the bottom half of each croissant.
- Pile 1/4th of the salad mixture on each lettuce leaf and top with croissant top.
Nutrition Facts : Calories 304.2, Fat 15.8, SaturatedFat 7.2, Cholesterol 41.1, Sodium 548.9, Carbohydrate 34.6, Fiber 3.3, Sugar 10, Protein 5.8
CRAB AND SHRIMP CROISSANTS
Make and share this Crab and Shrimp Croissants recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix together the first 10 ingredients; cover and refrigerate.
- Just before serving, fill croissants generously with filling.
Nutrition Facts : Calories 410.9, Fat 22.2, SaturatedFat 9.5, Cholesterol 109.3, Sodium 812.5, Carbohydrate 32.8, Fiber 2, Sugar 8.2, Protein 19.8
CRAB SALAD CROISSANTS
Celery and onion add crunch to the dill-seasoned crab salad that's tucked into buttery croissants from your grocery store's bakery.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first nine ingredients. Serve on lettuce-lined croissants.
Nutrition Facts : Calories 502 calories, Fat 35g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1004mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
CRAB SALAD CROISSANTS
Make and share this Crab Salad Croissants recipe from Food.com.
Provided by Julie Bs Hive
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Place a lettuce leaf on each of the four croissants.
- Mix rest of ingredients together in a small bowl then divide among the four sandwiches.
- Eat hearty!
Nutrition Facts : Calories 424.5, Fat 23.8, SaturatedFat 9, Cholesterol 60.9, Sodium 1229.5, Carbohydrate 40.2, Fiber 2, Sugar 8.8, Protein 13.1
CRAB SALAD ON CROISSANTS
These seafood-filled croissants will leave you anything but crabby. We had used the filling as an appetizer, but found it makes a quick and easy sandwich, too. -Kari Moore, West Plains, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Number Of Ingredients 8
Steps:
- In a large bowl, combine the crab, celery, onions and cheese. In a small bowl, combine mayonnaise and yogurt until blended. Pour over crab mixture; toss to coat. Line croissants with lettuce; top with crab salad and tomato slices.
Nutrition Facts : Calories 320 calories, Fat 17g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 645mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
ACADIAN-STYLE CRAB SALAD ON CROISSANTS
Provided by Rachael Ray : Food Network
Time 12m
Yield 12 pieces, 6 servings
Number Of Ingredients 10
Steps:
- Run your fingers through the crab meat to remove any bits of shell. In a bowl, combine the celery, onion, mayo, chili, hot sauce and Worcestershire. Add the crab meat to the bowl and mix with a fork. Season with salt and pepper, to your taste. Pile salad on lettuce leaves in croissants. Cut each croissant in thirds on angles, following the shape of the pastry. Arrange sandwiches on a plate and serve.
MINI CRAB CROISSANTS
Steps:
- Split the croissants open sandwich-style but not all the way, so they have a hinge at the back. Spoon in 1 tablespoon of seafood salad, then tuck 1 or 2 baby spinach leaves underneath. Insert 2 toothpicks into the top middle of each croissant and press a caper onto the point of each toothpick for crab eyes. To make crab claws, cut the grape tomatoes open from bottom end to stem end but not all the way, leaving them hinged. Stick a toothpick into each tomato at the stem end, then insert a toothpick with a tomato into the point of each end of each croissant. Arrange them on a serving plate.
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CHEESE & TOMATO CROISSANT CRABS RECIPE - EATS AMAZING
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Category Party FoodTotal Time 15 mins
- Cut the cheddar cheese slices into quarters, then place two quarter slices on each croissant half.
THESE MERMAID CRAB SANDWICHES ARE PERFECT MERMAID PARTY FOOD!
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Cuisine LunchTotal Time 15 minsCategory FoodCalories 621 per serving
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