Patricia Davids here with something good.
Crab-filled crescent wontons
I like to cook good things for my
friends and family.
I LOVE to cook things
that are good and EASY.
This appetizer fits the bill. Picture and recipe are from the Betty Crocker website, my go to place for all
things delicious if what I'm looking for isn't in the 1974 dog-eared copy of my
own Better Crocker Cookbook that I received as a wedding gift in 1974. http://www.bettycrocker.com/ I seriously love that book. And the man.
Crab-filled crescent wontons
Ingredients
1 can (8 oz) Pillsbury™
refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated
Crescent Dough Sheet
1 package (3 oz) cream cheese,
softened
3/4 cup chopped cooked crabmeat
1 tablespoon chopped green onion
(1 medium)
1/8 to 1/4 teaspoon ground red
pepper (cayenne)
1 egg white, beaten
Directions
Heat oven to 375°F.
Spray cookie sheet with cooking
spray.
Unroll dough on work surface (if
using crescent rolls, pinch seams to seal); cut into 6 rows by 4 rows to make
24 squares.
In small bowl, mix cream cheese,
crabmeat, onion and red pepper. Spoon about 1 teaspoon crab mixture 1/2 inch
from 1 corner of 1 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. Lightly brush exposed corner with egg
white.
Roll moistened corner of dough
over roll; press to seal. Place on cookie sheet. Brush with egg white. Repeat
with remaining squares and filling.
Bake 10 to 15 minutes or until
golden brown. Remove from cookie sheet. Serve warm.
The ladies of Love Inspired who blog here have recently talked about adding recipes once in awhile to change things up. I like the idea. Dear Readers, what do you think? After all, what we write is for you, our books, our blogs and our Facebook posts are all aimed at making you feel like you know us.
Happy cooking and Happy Reading.
My next book, The Wish, will be in stores May 1st.
Pat
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