Tennessee crab crescents
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (8-oz) crabmeat; drained and flaked |
| 1 | can | (6-oz) water chestnuts; drained and chopped |
| ½ | cup | Shredded Swiss cheese |
| 1 | small | Onion; finely chopped |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | teaspoon | Salt |
| Curry powder to taste (optional) | ||
| 1 | can | Pillsbury crescent rolls |
Directions
Combine all ingredients in a mixing bowl except rolls. Separate rolls into 8 triangles. Spoon about 2 Tablespoons crab mixture into each triangle.
Roll up, starting at the shortest side and roll toward longest side. Bake at 375ø for 15 to 18 minutes. Serve hot. Crescent rolls may be cut in half, lengthwise, before adding crab and before being rolled, to make smaller appetizers.
TANDY COBB (MRS. BILL)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .