Crab Filled Pastry

READY IN: 45mins
SERVES: 8-10
YIELD: 32 pasties
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (3 ounce) package cream cheese, softened
  • 14
    cup wasabi-horseradish light mayonnaise
  • 12
    teaspoon prepared horseradish
  • 1
    tablespoon finely chopped onion
  • 1 12
    teaspoons lemon juice
  • 1
    (6 ounce) can crabmeat, drained or 6 ounces fresh crab, cooked
  • 2
    (8 ounce) cans refrigerated crescent dinner rolls
  • paprika, if desired
  • chopped fresh parsley, if desired
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DIRECTIONS

  • Heat oven to 375°F In medium bowl, mix cream cheese, mayonnaise and horseradish until creamy. Stir in onion, lemon juice and crabmeat until well blended.
  • Unroll 1 can of the dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. With pizza cutter, cut each into 8 squares. Spoon about 1 rounded measuring teaspoon crab mixture onto center of each square.
  • Unroll second can of dough; separate into 4 rectangles. Press or roll each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each into 8 squares. Place squares on top of crab mixture. Press edges with fork to seal; place on ungreased cookie sheets.
  • Bake at 375°F for 10 to 14 minutes or until golden brown. Remove from oven. Sprinkle each with paprika and parsley; remove from cookie sheet. Serve warm.
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