Sushi Style Crescent Crab Rolls Recipes
CREAM CHEESE AND CRAB SUSHI ROLLS
Delicious and surprisingly simple to make. Sushi is expensive to buy at the supermarket, so making your own will save you tons of money. My husband is a sushi freak! I make this for him all the time.
Provided by Samantha
Categories Appetizers and Snacks Wraps and Rolls
Time 1h40m
Yield 2
Number Of Ingredients 9
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
- Lay out seaweed sheets. Moisten hands with water, then spread the rice evenly on each sheet, leaving a 1/2 inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese in a straight line along the side opposite of the gap. Roll the sushi from the toppings to the exposed end of the the seaweed sheet.
- Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.
Nutrition Facts : Calories 443.9 calories, Carbohydrate 79.9 g, Cholesterol 29 mg, Fat 8.2 g, Fiber 1.5 g, Protein 10.7 g, SaturatedFat 4.9 g, Sodium 1474.8 mg, Sugar 2.4 g
SUSHI-STYLE CRESCENT CRAB ROLLS
East meets West! Create a crowd-pleasing appetizer using flaky crescents baked with a tasty crab filling.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 2h
Yield 24
Number Of Ingredients 15
Steps:
- In small bowl, combine 1/4 cup of the bread crumbs, mayonnaise, onion, Dijon, lemon juice, Worcestershire sauce and parsley; mix well. Stir in crabmeat.
- Unroll crescent dough; separate into 4 rectangles. Firmly press perforations to seal. Brush rectangles with melted butter; sprinkle each with 1 1/2 teaspoons bread crumbs. To make each roll, spoon 1/4 cup crab mixture on 1 short end of each rectangle, spreading mixture onto 1/3 of rectangle. Starting with crab-filled side, roll up, just covering crab. Spoon 1 tablespoon red pepper next to edge of crab mixture. Roll up completely; press seam to seal. (Refrigerate remaining crab mixture.) In shallow dish, stir together 1/4 cup of the bread crumbs, sesame seed and black sesame seed. Brush outsides of rolls with melted butter; roll in sesame seed mixture. Wrap each roll in plastic wrap. Refrigerate 1 hour.
- Heat oven to 375°F. Using serrated knife, cut each roll into 6 slices. Press cut side of each slice into remaining 1/4 cup bread crumbs. Place each slice, crumb side down, in each of 24 ungreased regular-size muffin cups. Spoon 1/4 teaspoon reserved crab mixture onto each slice; drizzle with remaining butter.
- Bake 12 to 17 minutes or until golden brown. Cool in pan on cooling rack 5 minutes.
- Transfer appetizers to serving platter. Garnish platter with chopped red pepper and parsley. Serve warm.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 1 g, TransFat 1/2 g
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