Recipe Archives->Shellfish->Crab Pastry

Crab Ring
  
1 pound backfin crab meat
1 cup mayonnaise
2 tablespoons Dijon mustard
2 sprigs fresh parsley, snipped
1 tablespoon green onion, sliced thinly
1/2 cup shredded Swiss cheese
1 tablespoon chopped red bell pepper
1 tablespoon coconut
1 teaspoon Old Bay Dash O'Lemon
2 8-oz packages refrigerated crescent rolls
 
Preheat oven to 375 degrees. Mix all ingredients except crab meat,
then add crab meat. Unroll crescent dough and separate into 16
triangles. Arrange triangles on a cookie sheet or pizza pan forming
a circle. Make sure there is a circle opening in the middle. Spoon
crab mixture into middle of dough, forming a circle. Fold dough
over crab mixture towards middle, pressing down on the dough around
circle opening, sealing dough. Make sure crab mixture is covered
by dough ring. Bake 20-25 minutes or until deep golden brown. If
desired, sprinkle additional cheese on top after ring is removed
from oven. Slice into desired thickness.

Printable version: crab-pastry.txt.