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My review
Crab Canapes
Wilma Scott
"An absolutely delicious appetizer. To freeze: Freeze canapes uncovered until solid. Wrap well and return to freezer. Reheat at 400 degrees F (205 degrees ) until heated through."
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Ingredients
32 m servings 374Original recipe yields 6 servings (36 canapes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (205 degrees C). Lightly grease a baking sheet.
- In a medium bowl, combine the crabmeat, green onions, cheese, mayonnaise, curry powder, salt and lemon juice. Mix well.
- Separate each refrigerator roll into three layers, making 36 pieces total. Place the pieces on the prepared baking sheet. Spoon a small amount of the crabmeat mixture onto each pieces of dough.
- Bake at 400 degrees F (205 degrees C) for 12 minutes, until puffed and brown. Serve hot.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 7075 Ratings
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Most helpful positive review
2/25/2002
I found the dinner roll dough too hard to work with. I used Pepperidge Farm sheet puff pastery dough and it worked great. You're able to cut professional looking 2" dough squares and the finishe...
Most helpful critical review
1/3/2004
I really thought this would be a great appetizer with all the rave reviews. It wasnt anything great-just ok. As a matter of fact, Im taking it out of my recipe box and will never make it again.
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2/25/2002
I found the dinner roll dough too hard to work with. I used Pepperidge Farm sheet puff pastery dough and it worked great. You're able to cut professional looking 2" dough squares and the finishe...
8/30/2002
I didn't have curry, so I skipped it. Wasn't sure what kind of dinner rolls to buy so I got crescents. It was delicious! This is absolutely a hit. If you are trying this recipe for the first...
2/24/2002
These were delicious! I substituted the imitation Krab with 2 (6 oz.) cans of real white crabmeat and replaced the curry with garlic powder. They were awesome.
3/26/2000
This was a huge hit lastnight at our dinner party. The only difference is that I made using phyllo pastry to add more elegance and they were delicious. It was more difficult with phyllo pasty ...
9/11/2001
Really good - very rich. I made it as a main dish and placed them in flattened rolls. Too much for a meal. Sort of like cheesecake - a small piece is to die for--a big slab will make you sick...
11/6/2002
These were very good- and easy! They went fast on my appetizer buffet. I mixed up the filling and refrigerated ahead of time, so I put them together fast. I did use crescent roll dough.
8/9/2010
When I first made this recipe, I followed it to the letter. I learned that the filling was quite good but it was overwhelmed by the heavy biscuit taste. I switched it to puff pastry, cut into ...
8/27/2000
I really liked these. I used romano cheese instead of the swiss as that's all I had and they were a little salty. Next time I'll use swiss. Yummy, thanks for the recipe. Lynda from Calgary, ...