COOKING RECIPESFOOD

CRAB RANGOON EGG ROLL

CRAB RANGOON EGG ROLL-ymmlyrecipes

INGREDIENTS:

— 2 (8 oz) crescent rolls

— 1 pound fresh crabmeat chunks, drained

— 1 package (8 ounces) cream cheese, softened

— ⅓ cup cocktail sauce

INSTRUCTIONS:

Preheat oven to 375 degrees F (190 degrees C). Butter two baking sheets.

Unroll the croissant dough and separate it into triangles. Roll or press the triangles onto a clean surface, making them larger than their original size by half. Arrange triangles on prepared baking sheets; put aside.

Finely chop the crabmeat and place it in a large mixing bowl. Add cream cheese and cocktail sauce and stir until all ingredients are well blended.

Place a tablespoon of the crab mixture on the long side of each crescent triangle. Pull the two bottom edges of the triangle together and pinch the seam closed over the crab mixture. Pull the remaining tip of the triangle forward to cover the remaining crab mixture, and pinch the seams to close.

Bake in preheated oven until crab puffs are golden brown, 10 to 15 minutes. Let cool 5 to 10 minutes before serving.

Enjoy !

Last Step: Don’t forget to share!

Print Friendly, PDF & Email

Related Articles

Leave a Reply

Your email address will not be published.

Back to top button

Adblock Detected

Please consider supporting us by disabling your ad blocker