Crab Filled Pastry

Name: Crab Filled Pastry
Ingredients: 1 (3 ounce) package cream cheese, softened; 1/4 cup wasabi-horseradish light mayonnaise; 1/2 teaspoon prepared horseradish; 1 tablespoon finely chopped onion; 1 1/2 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

9 ingredients

4 steps

Ingredients

1 (3 ounce) package cream cheese, softened
1/4 cup wasabi-horseradish light mayonnaise
1/2 teaspoon prepared horseradish
1 tablespoon finely chopped onion
1 1/2 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

Directions

1

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.
2

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.
3

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.
4

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.