Talk about a tasty treat. These crab bites will leave you craving more. I was planning a dinner party early last week and was looking for an appetizer that would be easy and really good. I found this recipe on All Recipes. I modified it a bit and I'm very happy with the results. These are everything you could want in an appetizer - warm, soft, cheesy, crabby and melt in your mouth good. If you like crab and cheese, you should definitely plan to make these soon!
I know some people say you shouldn't put cheese on seafood but my motto is the more flavor the better and how can anything with cheese not taste better. The original recipe calls for biscuit dough as the crust but I thought crescent roll dough would make these lighter and more "melt in your mouth."
I made these last week for my parents-in-law. They were here visiting amongst the craziness of finalizing a new job and wrapping up some other projects. We had a busy week entertaining, visiting the botanical gardens in Berkeley, shopping (such a chore), and just catching up. We had a great visit and we wished them well yesterday as they headed off for a 23 day cruise through the Panama Canal. Oh, the retired life. One can only hope that we will someday enjoy playing and traveling world as they are.
A few tips for you on these. You can make the filling ahead of time and just leave it in the refrigerator until about an hour before you guests arrive. Then put everything together and bake. This way they'll be nice and warm when you're ready to serve them.
2 (8oz) packages refrigerated crescent roll dough
1 (8oz) package cream cheese, softened
1 (6oz) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons Parmesan cheese, grated
1/2 cup sharp cheddar cheese, grated
2 tablespoons green onion, diced
1 teaspoon Worcestershire sauce
1 pinch paprika
Preheat your oven to 375 degrees. Lightly spray a mini muffin pan with non-stick cooking spray. Mix the cream cheese, mayo, Parmesan, cheddar, green onion and Worcestershire sauce in a medium bowl. Slowly fold in the crab meat. Refrigerate until ready to use.
Unroll 1 of the 2 sections of crescent roll dough. Seal the seams together with your fingers. If you have a rolling pin, it works to roll it out a bit (not necessary though). Cut circles using a can that measures 3 inches or a circle shaped cutter. Press each one into a mini muffin hole until covering bottoms and sides. This doesn't need to be perfect. Add a teaspoon of mix to each one and sprinkle with paprika.
Bake for 15-20 minutes or until brown. Makes 24 bites.
Adapted from All Recipes