| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Swiss |
Appetizer |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(8-oz) crabmeat; drained and flaked |
| 1 |
cn |
(6-oz) water chestnuts; drained and chopped |
| 1/2 |
c |
Shredded Swiss cheese |
| 1 |
sm |
Onion; finely chopped |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Worcestershire sauce |
| 1/4 |
ts |
Salt |
|
|
Curry powder to taste (optional) |
| 1 |
cn |
Pillsbury crescent rolls |
INSTRUCTIONS
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 375° 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: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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