Ingredients
3/4
cup plus 2 tablespoons Progresso™ panko bread crumbs
1/4
cup mayonnaise
1/4
cup finely chopped sweet onion
1
tablespoon Dijon mustard
1
tablespoon fresh lemon juice
1
teaspoon Worcestershire sauce
2
tablespoons finely chopped fresh Italian (flat-leaf) parsley
1
can (6.5 oz) special white lump crabmeat, drained, rinsed
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
3
tablespoons butter, melted
1/4
cup finely chopped red bell pepper
1
tablespoon sesame seed
1
tablespoon black sesame seed
Chopped red bell pepper
Chopped fresh Italian (flat-leaf) parsley
Preparation
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.
