Ingredients:
1 (3 ounce) packages cream cheese, softened
1/4 cup wasabi-horseradish light mayonnaise
1/2 teaspoon prepared horseradish
1 tablespoon finely chopped onions
1 1/2 teaspoons lemon juice
1 (6 ounce) cans crabmeat, drained or 6 ounces fresh crab, cooked
2 (8 ounce) cans refrigerated crescent dinner rolls
paprika, if desired
chopped fresh parsley, if desired
Directions:
Heat oven to 375 F In medium bowl, mix cream cheese, mayonnaise and horseradish until creamy. Stir in onion, lemon juice and crabmeat until well blended.
Unroll 1 can of the dough; separate into 4 rectangles. Press each into 8×4-inch rectangle, firmly pressing perforations to seal. With pizza cutter, cut each into 8 squares. Spoon about 1 rounded measuring teaspoon crab mixture onto center of each square.
Unroll second can of dough; separate into 4 rectangles. Press or roll each into 8×4-inch rectangle, firmly pressing perforations to seal. Cut each into 8 squares. Place squares on top of crab mixture. Press edges with fork to seal; place on ungreased cookie sheets.
Bake at 375 F for 10 to 14 minutes or until golden brown. Remove from oven. Sprinkle each with paprika and parsley; remove from cookie sheet. Serve warm.
Servings: Serve
Time preparation: 30 min.
Time total: 45 min.