Crab And Cream Cheese Croissants Recipes

CRAB-FILLED CRESCENT SNACKS

Steps:

• Heat oven to 375°F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine crabmeat, cream cheese, onions and garlic salt; mix well.
• Unroll both cans of dough; separate into 16 triangles. Cut each triangle in half lengthwise to make 32 triangles.
• Place 1 teaspoon crab mixture on center of each triangle about 1 inch from short side of triangle. Fold short ends of each triangle over filling; pinch sides to seal. Roll up. Place on sprayed cookie sheet.
• In small bowl, combine egg yolk and water; mix well. Brush egg mixture over snacks. Sprinkle with sesame seed. Discard any remaining egg mixture.
• Bake at 375°F. for 15 to 20 minutes or until golden brown. Serve warm snacks with sweet-and-sour sauce.

CRAB AND CREAM CHEESE CROISSANTS

Steps:

• 1. Preheat oven according to the croissant package. Seed and dice the jalepeno. Open and drain cans of crab or shrimp. (tuna and salmon might work well also)
• 2. In a mixing bowl combine all the ingredients, mixing well. You can make a little go a long way if when you open the croissants you cut them in half. This is where the as many as you like for servings comes in. :-}
• 3. Fill the croissants and roll. Place them on a baking sheet and bake according to package directions. I hope these are as successful for you as they have been for me.

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

MINI CRAB CROISSANTS

Steps:

• Split the croissants open sandwich-style but not all the way, so they have a hinge at the back. Spoon in 1 tablespoon of seafood salad, then tuck 1 or 2 baby spinach leaves underneath. Insert 2 toothpicks into the top middle of each croissant and press a caper onto the point of each toothpick for crab eyes. To make crab claws, cut the grape tomatoes open from bottom end to stem end but not all the way, leaving them hinged. Stick a toothpick into each tomato at the stem end, then insert a toothpick with a tomato into the point of each end of each croissant. Arrange them on a serving plate.

CRAB SALAD CROISSANTS

Steps:

• In a small bowl, combine the first nine ingredients. Serve on lettuce-lined croissants.

CRAB CRESCENTS

Steps:

• Unroll crescent dough; separate into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoon of crab along the wide end of each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on an ungreased baking sheet., Bake at 375° until golden brown, about 10-12 minutes. Serve warm.

CRAB CRESCENTS

Steps:

• Combine the cream cheese, green onions, Swiss cheese, mayo, lemon juice, garlic salt and seasoned salt in a bowl and mix well.
• Stir in crab meat.
• Unroll the crescent roll dough and separate into triangles.
• Spread the cream cheese mixture on each triangle and roll up, beginning at the wide end.
• Arrange on a greased baking sheet. Brush with butter.
• Bake at 375º for 12 to 15 minutes or until golden brown.

CRAB CROISSANTS

Steps:

• In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic. Gently fold in tomato, and season with salt and pepper to taste. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving.
• Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.

CRAB CRESCENT TRIANGLES

Steps:

• Preheat oven to 375°. In a large bowl, beat cream cheese, mayonnaise and mustard until blended. Stir in cheese, carrot, celery, green onions and garlic. Gently fold in crab., Unroll crescent dough and roll into a 12-1/2x10-in. rectangle. Cut each sheet into twenty 2-1/2-in. squares., Spoon a heaping teaspoonful of cream cheese mixture diagonally over half of each square to within 1/2 in. of edges. Fold 1 corner of dough over filling to the opposite corner, forming a triangle. Pinch seams to seal; press edges with a fork. Place on ungreased baking sheets. Bake until golden brown, 8-10 minutes.

CREAM CHEESE FILLED CROISSANTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Stir cream cheese, yogurt, and sugar together in a bowl until smooth. Fold strawberries into cheese mixture.
• Separate crescent roll dough into 8 triangles. Spoon cream cheese mixture into the middle of each triangle and roll dough around the filling, starting at the smallest end. Pinch to seal and place in the prepared baking dish.
• Bake in the preheated oven until puffed and golden-brown, 13 to 15 minutes.

CRAB SALAD ON CROISSANTS

Steps:

• In a large bowl, combine the crab, celery, onions and cheese. In a small bowl, combine mayonnaise and yogurt until blended. Pour over crab mixture; toss to coat. Line croissants with lettuce; top with crab salad and tomato slices.