Ingredients
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1 (3 ounce) package cream cheese, softened
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1/2 teaspoon prepared horseradish
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1 tablespoon finely chopped onion
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1 1/2 teaspoons lemon juice
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1 (6 ounce) can crabmeat, drained or 6 ounces fresh crab, cooked
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2 (8 ounce) cans refrigerated crescent dinner rolls
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paprika, if desired
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chopped fresh parsley, if desired
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1/4 cup wasabi-horseradish light mayonnaise
Instructions
- 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.