RECIPE #4915 - CRAB STUFFED CROISSANTS, Friday, November 2, 2012 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE #4915 - CRAB STUFFED CROISSANTS, Friday, November 2, 2012

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SHELIA BERTRAM-BYRD / COOKBOOK AUTHOR

FILLING:

2 one pound bags Imitation Crab Meat, hand shredded

1 8-ounce package cream cheese

3 tablespoons chives or finely chopped green onions

¼ teaspoon red curry powder

¼ cup celery, finely chopped

3 tablespoons red bell pepper, finely chopped

Coarse ground black pepper to taste

Crescent rolls or fresh baked croissants

 DIRECTIONS:

Mix all the above ingredients together until they are creamy. This filling will fill approximately eight to ten small rolls or six large rolls.

You may use large Pillsbury crescent rolls or fresh baked croissants.  After they are prepared, (if you have to bake them) slice into the curved side (not all the way through).

Fill each croissant generously, place it on a cookie sheet, and bake in a 350-degree oven until the croissant is golden brown and the filling is hot.

Make it easy on yourself and purchase the Knorr hollandaise sauce. Prepare by the package directions. Remove croissants from oven, place them on a serving platter, and drizzle sauce over each croissant. Add capers to the top to garnish.

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