Crab Crescents

I love the holidays and I love snack foods! I make this recipe all the time and sometimes it’s just for snacking at home, (I also mix cream cheese with dill) to use with these wonderful little bites. I hope you enjoy!

Makes: 16 appetizers

Here’s what you’ll need:

1 tube (8 ounces) refrigerated crescent roll dough

3 Tbsp prepared pesto:

  • 3 cups chopped fresh basil
  • 1 cup EVOO
  • 1/2 cup pine nuts (substitute with slivered almonds, if desired)
  • 2/3 cup grated parmesan cheese
  • 2 Tbsp minced garlic
  • 1/2 tsp chili powder

Place the basil in a food processor, pour in 1 Tbsp olive oil (EVOO), and blend into a paste. Gradually add the pine nuts, parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

1/2 cup of fresh crabmeat (I use blue crab)

Directions:

Unroll crescent dough; separate into 8 triangles. Cut each triangle into 1/2 lengthwise (forming 2 triangles). Spread 1/2 tsp pesto over each triangle; place 1 rounded teaspoonful of crab along the wide end of the triangle.

Roll up triangle from the wide ends and place point side down 1-inch apart on a greased baking sheet (non-stick spray).

Bake at 375 for 10-12 minutes or until golden brown. Serve warm.

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