Ingredients
1
package (3 oz) cream cheese, softened
1/4
cup wasabi-horseradish flavored light mayonnaise
1/2
teaspoon prepared horseradish
1
tablespoon finely chopped onion
1 1/2
teaspoons lemon juice
1
can (6 oz) crabmeat, drained
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
Paprika, if desired
Chopped fresh parsley, if desired
Preparation
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.
If using crescent rolls: Unroll 1 can of dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. With pizza cutter, cut each into 8 squares. If using dough sheets: Unroll 1 can of dough; cut into 4 rectangles. Press each into 8x4-inch rectangle. With pizza cutter, cut each into 8 squares.
Spoon about 1 rounded measuring teaspoon crab mixture onto center of each of the 32 squares. Repeat step 2 using other can of dough. Place 1 dough square on top of crab mixture on each. Press edges with fork to seal; place on ungreased cookie sheets.
Bake 10 to 14 minutes or until golden brown. Sprinkle each with paprika and parsley; remove from cookie sheet. Serve warm.
