Crab Appetizer
This crab appetizer is to DIE for … or maybe just a near death experience. I hope you have medical insurance.
I feel like one of the biggest perks to cooking is being able to taste and sample every little thing. It’s taste testing disguised as quality control.
The sole purpose of cooking, ever, is to eat your sought after masterpieces, fresh, out of the oven -straight out of the pan -off the grill, whatever.
One of my 2014 resolutions is portion control, to not eat more than my share. If you knew me personally you would know that I’m stickier than glue when it comes to my resolutions. So with that tidbit of info you would think that I would resist the temptation of eating everything on the pan…
WRONG!
So wrong, in fact, that I almost went into cardiac arrest. And you will too if you don’t heed my warnings!
For one, these little suckers are so good that you cannot prevent yourself from eating them. And for two, once you sample just one your hand just starts popping them in your mouth one after another after another. After you’ve devoured a few handfuls your arteries might collapse and give out. You really should have a doctor on speed dial just in case.
Not to mention that your dopamine reward center is going berzerk because it has just experienced as much joy as humanely possible. That’s right! These crabby cream cheese filled cresent rolls are that good.
My advice? And lets face it, its always the best advice. Bring these with you to a dinner party and serve them right away before you sample one yourself. And yes, sampling for quality control still counts. Just follow the recipe and these will turn out delicious. I promise.
Ingredients:
- 1/4 of a yellow onion shredded
- 1/2 Tablespoon of butter
- 1 Cresent roll tube
- 3 oz. light or no fat cream cheese, softened
- 1/4 cup of light Mayonnaise
- 1 cup of crab meat, or imitation if you are on a budget
- 1/2 teaspoon of Old Bay Seasoning
- a dash of Tabasco to taste
- salt and pepper
Method to the Rad-ness:
Heat oven to 375°F.
In a small frying pan add the butter and onions and cook on low-medium heat until the onions are brown and soft.
On a large baking sheet, unroll the tube of dough and set out each square evenly. There should be 24 squares.
In a small mixing bowl add the cream cheese, mayonnaise, onions, Old bay seasoning, Tabasco, salt and pepper. Mix thoroughly then add the crab meat.
Place a heaping spoonful of the crab mixture in the center of each square so that each square has an even amount of filling.
Fold the dough to close the package. I like to grab two of the pointy sides and connect them in the center then fold the top one down so it’s covering more than half and finally folding the remaining side over like an envelope. Really you can fold them however you like and they will still taste amazing.
Pop them in the oven and bake for about ten minutes. They are done when they are golden brown on top.
- ¼ of a yellow onion shredded
- ½ Tablespoon of butter
- 1 Cresent roll tube
- 3 oz. light or no fat cream cheese, softened
- ¼ cup of light Mayonnaise
- 1 cup of crab meat, or imitation if you are on a budget
- ½ teaspoon of Old Bay Seasoning
- a dash of Tabasco to taste
- salt and pepper
- Heat oven to 375°F.
- In a small frying pan add the butter and onions and cook on low-medium heat until the onions are brown and soft.
- On a large baking sheet, unroll the tube of dough and set out each square evenly. There should be 24 squares.
- In a small mixing bowl add the cream cheese, mayonnaise, onions, Old bay seasoning, Tabasco, salt and pepper. Mix thoroughly then add the crab meat.
- Place a heaping spoonful of the crab mixture in the center of each square so that each square has an even amount of filling.
- Fold the dough to close the package. I like to grab two of the pointy sides and connect them in the center then fold the top one down so it’s covering more than half and finally folding the remaining side over like an envelope. Really you can fold them however you like and they will still taste amazing.
- Pop them in the oven and bake for about ten minutes. They are done when they are golden brown on top.
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