Having a gourmet seafood meal tonight? Try this gourmet seafood appetizer - Crab Puffs. Crab puffs are made with the flaky texture of crescent rolls on the outside and creamy cream cheese mixture combined with crabmeat on the inside. This crab appetizer can be a little filling so make sure that guests don’t fill up on it before the main course! With its amazing tasts, guests often cannot get enough.

Crab Puffs

INGREDIENTS

1 lb cooked crabmeat
2 packages cream cheese, softened
2 tablespoons sliced green onions
1/2 teaspoon garlic salt
2 (8 ounce) cans crescent rolls
2 egg yolks
2 tablespoon water
2 tablespoons sesame seeds
1 (9 ounce) jar sweet-and-sour sauce

DIRECTIONS

Preheat oven to 375 degrees. Spray a large baking sheet with cooking spray. Stir together garlic salt, onions, and cream cheese. Fold in crab meat to mixture.

Open the crescent roll cans and separate the dough into 16 triangles. Divide the triangles in half so that they make make 32 triangles.

Scoop out the crab mixture by a tablespoon and place a tablespoon of crab mixture onto the center of the triangles and fold the short ends of the triangles so that they cover the filling. Roll up the triangles and place the crab puffs on the baking sheet.

Stir the egg yolks with the 2 tablespoons of water and brush the egg mix over the crab puffs. Sprinkle the crab puffs with the sesame seed.

Bake the crab puffs for 15 to 20 minutes or until they turn golden brown. Serve the crab puff appetizers warm with sweet-and-sour sauce. You can also serve them with clarified butter. This recipe makes 32 crab puffs. You can alter the recipe to fit the number of guests you are serving.

Tags: cooking crab, Crab Appetizers

This entry was posted on Wednesday, February 25th, 2009 at 4:23 pm and is filed under Crab Appetizers. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.