Crab-Filled Crescent Wontons

These Asian-inspired appetizers start with flaky crescent roll pastry wrapped around a quick cream cheese and crab filling. ...MORE + LESS -

1 can Pillsbury* Crescents

1/3 cup (75 mL) cream cheese, softened

3/4 cup (175 mL) chopped cooked crabmeat

1 tbsp (15 mL) chopped green onion

1/8 to 1/4 tsp (.5 to 1 mL) ground red pepper (cayenne)

1 egg white, beaten

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1

Heat oven to 375ºF. Spray baking sheet with nonstick cooking spray. Unroll dough on work surface. Pinch seams to seal; cut into 6 rows by 4 rows to make 24 squares.
2

In small bowl, mix cream cheese, crabmeat, onion and red pepper. Spoon about 1 teaspoon crab mixture 1/2 inch from 1 corner of 1 square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Lightly brush exposed corner with egg white. Roll moistened corner of dough over roll; press to seal. Place on baking sheet. Brush with egg white. Repeat with remaining squares and filling.
3

Bake 10 to 15 minutes or until golden brown. Remove from baking sheet. Serve warm.