Saturday, November 13, 2010

Crab Rolls

With shorter days and cooler temperatures, we are spending more time indoors at this time of year...and appetizers fresh out of the oven go over well. We had an appetizer and dessert night recently...and these tasty little rolls were a hit. The recipe came from my sister originally...and has been in my files for years.


Crab Rolls

  • 20 slices soft white bread
  • 8 oz. cream cheese
  • 2 tablespoons butter
  • 6 oz. tin crab meat
  • 2 tablespoons parsley or chives, chopped
  • 1/4 cup butter, melted
  • Sesame seeds

  1. Remove crusts from bread. Flatten slices lightly with a rolling pin.
  2. Combine cream cheese and butter and soften in microwave until easily stirred.
  3. Drain crab meat; add to cheese mixture along with parsley or chives.
  4. Spread 1 tablespoon of cheese mixture on each slice of bread and roll up.
  5. Place rolls on baking sheet lined with parchment paper, seam side down.
  6. Brush melted butter over rolls. Sprinkle with sesame seeds.
  7. Broil for 3-4 minutes or until golden.
  8. Cut each roll into 3 pieces.
Yield: 60 tiny rolls.