The original recipe was made with chicken. We wanted to try it with crab – it worked! The braiding is not as tricky as it looks.
Ingredients:
- 1 c crab (about 1 lb ) (we use imitation crab)
- 2 c fresh broccoli, finely chopped
- 1 c (4 ounces) shredded cheddar cheese (or your favorite)
- ½ c red bell pepper, chopped
- ½ c onion, chopped
- 2 tsp seasoning salt
- 2 garlic cloves, minced
- 1 Tab spicy or Dijon mustard
- 1/2 cup regular or light mayonnaise
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 egg, lightly beaten
- 1/3 c slivered almonds
Instructions:
- Preheat oven to 375°.
- Combine broccoli, crab, bell pepper, onion, cheese, mayonnaise, minced garlic, mustard and seasoning salt.
- Mix well.
- Unroll one tube of crescent dough onto an ungreased baking sheet or jelly roll pan.
- Repeat with second tube to form a 15-in. x 12-in. rectangle.
- The two will overlap a bit. Seal seams to form one large rectangle.
- Using a sharp knife, cut horizontal strips approximately 2 ½ inches long, but 11/2 inch apart down each side of the crescent dough.
- Spoon filling lengthwise down the center third of dough.
- To braid, bring one strip from each side over the filling, meet in center and twist each strip once, then seal ends.
- Repeat.
- When you get to the end of the braid, tuck ends of loaf to seal.
- If desired, brush with egg and sprinkle with slivered almonds.
- Bake for 25 minutes or until top is golden brown.
Serves: 8
Source: Balancing Beauty and Bedlam
