Crab Canapes

Crab Canapes


"An absolutely delicious appetizer. To freeze: Freeze canapes uncovered until solid. Wrap well and return to freezer. Reheat at 400 degrees F (205 degrees ) until heated through."


32 m servings 374 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 864 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease a baking sheet.
  2. In a medium bowl, combine the crabmeat, green onions, cheese, mayonnaise, curry powder, salt and lemon juice. Mix well.
  3. Separate each refrigerator roll into three layers, making 36 pieces total. Place the pieces on the prepared baking sheet. Spoon a small amount of the crabmeat mixture onto each pieces of dough.
  4. Bake at 400 degrees F (205 degrees C) for 12 minutes, until puffed and brown. Serve hot.
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  1. 73 Ratings


I found the dinner roll dough too hard to work with. I used Pepperidge Farm sheet puff pastery dough and it worked great. You're able to cut professional looking 2" dough squares and the finishe...

I didn't have curry, so I skipped it. Wasn't sure what kind of dinner rolls to buy so I got crescents. It was delicious! This is absolutely a hit. If you are trying this recipe for the first...

These were delicious! I substituted the imitation Krab with 2 (6 oz.) cans of real white crabmeat and replaced the curry with garlic powder. They were awesome.

This was a huge hit lastnight at our dinner party. The only difference is that I made using phyllo pastry to add more elegance and they were delicious. It was more difficult with phyllo pasty ...

Really good - very rich. I made it as a main dish and placed them in flattened rolls. Too much for a meal. Sort of like cheesecake - a small piece is to die for--a big slab will make you sick...

These were very good- and easy! They went fast on my appetizer buffet. I mixed up the filling and refrigerated ahead of time, so I put them together fast. I did use crescent roll dough.

Very good, requested at lots of gatherintgs with friends

I really liked these. I used romano cheese instead of the swiss as that's all I had and they were a little salty. Next time I'll use swiss. Yummy, thanks for the recipe. Lynda from Calgary, ...

When I first made this recipe, I followed it to the letter. I learned that the filling was quite good but it was overwhelmed by the heavy biscuit taste. I switched it to puff pastry, cut into ...