This month I'm doing recipes that are fun, finger sized, and delicious. Appetizers and snack bites form elegant to whimsical, but always tasty treats to fuel the creative writing process.
A friend once pointed out that there's a lot of food in my books, and I have to admit that is very true. It's hard to separate people from the food they eat, and the meals a couple shares can define their relationship.
What happens when the junk food junkie falls for the chef de cuisine?
hmm... that might be an idea for a future project.
Today's recipe is so simple, it will probably find a spot in a future book, (last week's recipe will make an appearance in 50/50 Chances Are in May!)
Crab Filled Crescents
(This recipe appears many places on the web, but I've used the Pillsbury site recipe as a base)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 1
3 oz softened cream cheese
1 cup chopped crab meat (I use the fake stuff…I like the texture better)
1 green onion, minced
2 T mayo or yogurt
Season with salt and pepper, or cayenne if you like it spicy ( I don't)
1. Heat oven to 375°F. Line baking pan with parchment paper. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); cut into 6 rows by 4 rows to make 24 squares.
2. In small bowl, mix cream cheese, crabmeat, onion and mayo with seasonings. Spoon about 1 teaspoon crab mixture in the center of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Place on cookie sheet. Repeat with remaining squares and filling. (The Pillsbury site recommended using an egg wash to seal the crescents. I forgot, and guess what? They stayed sealed just fine. So add that step in if you want, but I found it unnecessary.)
3. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
I'm going to try this with smoked salmon and dill instead of the crab next time.
Can you think of any fun varieties we could try with this simple recipe?