16 large or 32 small stuffed crescent rolls
- 1 (8-ounce) package cream cheese or reduced-fat cream cheese, at room temperature
- or ½ (8-ounce) package cream cheese or reduced-fat cream cheese
- and 4 ounces (1cup) finely shredded sharp Cheddar cheese, at room temperature
- 1 teaspoon dry sherry or as needed (see note)1
- ½ teaspoon Worcestershire sauce or to taste
- ½ teaspoon seafood seasoning
- 3 to 4 drops hot pepper sauce or to taste
- Salt and freshly ground pepper to taste
- 1 garlic clove, peeled and minced
- 1 cup crabmeat, cartilage and shell removed (see note)
- ¼ cup minced green onion (include some green tops)
- 2 ( 8-oounce) packages refrigerated crescent rolls
- Freshly grated Parmesan cheese as desired
- Paprika for garnish
In a medium bowl, combine cream cheese (or cream cheese and Cheddar cheese) and sherry, beating with an electric mixer until smooth. Add Worcestershire sauce, seafood seasoning, hot pepper sauce, and salt and pepper, beating well. Stir in garlic, cooked crab meat, and green onion, mixing well. Adjust seasoning to taste.
Unroll crescent rolls and separate along perforations. If making small stuffed crescents, cut each dough triangle in half. Spoon a small amount of the shrimp or crab mixture onto the widest part of each triangle, dividing mixture evenly; roll each triangle jelly roll-style, sealing the tip of the triangle to the roll with the fingers. Arrange stuffed crescents, about 2 inches apart, on ungreased baking sheets. Bake in a preheated moderate oven (375 degrees F.) for 9 minutes. Sprinkle the top of each crescent liberally with grated Parmesan cheese. Continue baking for about 2 to 3 minutes or until cheese is lightly browned on crescent rolls. Remove from oven, sprinkle each lightly with paprika, and remove from baking sheets. Serve hot or at room temperature, as desired.
Note: The sherry adds flavor, but too much should not be added as to make the mixture too liquid.
Note: Seattle and other west coast residents probably will use Dungeness crab, while east coast residents use blue crab.
Note: Stuffed crescents may be prepared in advance and reheated, wrapped in heavy-duty aluminum foil, in a preheated moderate oven (350 degrees F.) for about 15 minutes or until heated through,
Variations: Add 2 tablespoons drained diced pimento to crab mixture. Prepare filling as previously directed. Use 1 (8-ounce) package refrigerator seamless crescent dough sheet in place of 1(8-ounce) package refrigerated crescent rolls. Unroll dough and lay out flat. Cut dough into 12 equal-size squares. Spoon a small amount of filling onto each dough square; bring the corners of each dough piece together to close the packet, sealing with the fingers. Arrange dough packets, about 2 inches apart, on ungreased baking sheets. Or, place dough squares in mini muffin cups that have been lightly coated with non-caloric vegetable cooking spray. Spoon filling into each, dividing evenly. Bake in a preheated moderate oven (375 degrees F.) for about 12 minutes. Sprinkle grated Parmesan cheese over each dough packet or the filling of each mini muffin; bake an additional 2 to 3 minutes until cheese is lightly browned.