Crab and Shrimp Squares

READY IN: 35mins
Recipe by Ms B.

An easy and yummy appetizer. All seafood lovers gobble these up. This is a slight adaptation of a Pillsbury recipe.

Top Review by newspapergal

Really good & easy. Made these as an appy for a Key West-themed b'day dinner for DH, and I only tried ONE small square, as these were eaten up quickly! I used reduced-fat crescents. I mixed up the topping early in the day & refrigerated a few hours till I got ready to bake. Served with a bottled creamy chipotle sauce that some spread on top of these squares. One thing - the toppings kind of fall off. I wonder if a dab of mayo or something might hold it 'together'?? Or a little more cheese might 'bind' it ... :) Thanks for suggesting this recipe, ms bold.

Ingredients Nutrition

  • 1 (8 ounce) can refrigerated crescent dinner rolls
  • 2 cups frozen cooked baby shrimp or 2 cups baby shrimp
  • 1 cup flaked imitation crabmeat, cut into small pieces (surimi)
  • 1 teaspoon seafood seasoning (Old Bay)
  • 1 teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley
  • 6 ounces shredded Mexican blend cheese (1 1/2 cups)

Directions

  1. Heat oven to 375°F.
  2. Thaw shrimp as directed on package.
  3. Drain well; press between paper towels to remove excess liquid.
  4. Cut half of the shrimp into small pieces.
  5. Combine shrimp, crabmeat, seafood seasoning, garlic powder and parsley in a bowl.
  6. Unroll dough onto ungreased cookie sheet.
  7. Press to form 12x8-inch rectangle; firmly press perforations to seal.
  8. Top dough with seafood mixture and sprinkle shredded cheese as final layer.
  9. Bake at 375°F.
  10. for 15 to 20 minutes or until crust is golden brown.
  11. Cut into squares.

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