Crab Rolls With Cream Cheese Recipe
Ingredients
| Celery | 1/4 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter | 2 Tablespoon, softened | |
| Cream cheese | 8 Ounce, softened | |
| Milk | 1 Tablespoon | |
| Water chestnuts | 1/4 Cup (16 tbs), chopped | |
| 4 cups chopped imitation crab meat | ||
| 1 (8 count) can crescent rolls | ||
Directions
Cook the celery and onion in 1 cup boiling water in a saucepan for 2 minutes; drain.
Combine the butter, cream cheese and milk in a mixing bowl and beat until light and fluffy.
Stir in the celery mixture and water chestnuts.
Add the crab meat and mix well.
Unroll the dough.
Separate into 4 rectangles on a baking sheet, pressing the perforations to seal.
Place 2 tablespoons crab filling in the center of each rectangle.
Pull the dough edges toward the center and seal to enclose the filling.
Bake at 400 degrees for 25 minutes or until hot and golden.
Combine the butter, cream cheese and milk in a mixing bowl and beat until light and fluffy.
Stir in the celery mixture and water chestnuts.
Add the crab meat and mix well.
Unroll the dough.
Separate into 4 rectangles on a baking sheet, pressing the perforations to seal.
Place 2 tablespoons crab filling in the center of each rectangle.
Pull the dough edges toward the center and seal to enclose the filling.
Bake at 400 degrees for 25 minutes or until hot and golden.
Chef
