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Crab Crescent Loaf Recipe
Crab Crescent Loaf Recipe photo by Taste of Home

Crab Crescent Loaf Recipe

Publisher Photo
Golden crescent roll slices are scrumptious filled with dilled cream cheese and tender pieces of crab. You’re sure to appreciate the rich flavor and easy preparation. Maureen Dongoski PETERSBURG, WEST VIRGINIA
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/3 cup chopped onion
  • 1/2 teaspoon dill weed
  • 1 cup chopped imitation crabmeat or 1 can (6 ounces) lump crabmeat, drained
  • 1 egg yolk, lightly beaten

Nutritional Facts

1 slice equals 144 calories, 10 g fat (4 g saturated fat), 45 mg cholesterol, 239 mg sodium, 8 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. On a greased baking sheet, unroll crescent dough into one long rectangle; seal seams and perforations. In a small bowl, beat the cream cheese, onion and dill until blended. Spread mixture lengthwise over half of the dough to within 1/2 in. of edges. Top with crab.
  2. Fold dough over filling; pinch seam to seal. Brush the top with egg yolk. Bake at 375° for 18-22 minutes or until golden brown. Cut into slices. Yield: 1 loaf (12 slices).
Originally published as Crab Crescent Loaf in Country April/May 2008, p49

Nutritional Facts

1 slice equals 144 calories, 10 g fat (4 g saturated fat), 45 mg cholesterol, 239 mg sodium, 8 g carbohydrate, trace fiber, 6 g protein.

Reviews for Crab Crescent Loaf

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 20, 2013

very good. pretty easy to make.

MY REVIEW
Reviewed Jan. 15, 2013

Easy recipe. Good taste. Simple but good.

MY REVIEW
Reviewed Jan. 5, 2013

I have made this several times now. It is a great appetizer and a must have at our Christmas Brunch. Easy to make the night ahead and refrigerate. Baste with yolk in the morning and throw in the oven.

MY REVIEW
Reviewed Dec. 27, 2012

Very good easy to make. My husband boys ate it all. Will make again.

MY REVIEW
Reviewed Nov. 16, 2011

Made this and served with the Cream of Potato soup from the same Taste of Home issue. There were only 4 of us, but all was eaten. I would make again. I think next time I might add either asparagus, broccoli or spinach and garlic or red pepper just to give it a little different twist. But either way, I really liked.

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