There were several holiday appetizer staples that were on hand whenever we had holiday get-togethers at my childhood home. Most were recipes my Mom had found either in a magazine of the time or passed around among friends. These were simply called ‘Crab Appetizers’ and for years their make-up was a thing of magic and mystery. I loved everything except the weird crunchy nut thing on top (later explained to me as a water chestnut) so I’d always end up taking that garnish off and pushing it to the side of the plate. The rest went down splendidly – a creamy mixture of crab and cheese and flavor, all atop a base of fluffy, flaky dough.
When I got old enough to delve deeper into the recipe, the mysteries were revealed as a typical mash-up of 70’s ingredients that somehow hold up to this modern-day mess in which we find ourselves. To that end, I made my first attempt at these in years the other day, and they came out decently enough. While this recipe calls for mayonnaise, I halved the mayo and amended it with some softened cream cheese. I feel better when putting a new twist on these ancient classics, as if that makes them more palatable for a modern-day eating audience. As if there is an audience. Oh well, here’s the original recipe of Crab Appetizers. It’s all in a name.
Crab Appetizers
1 7 1/2 oz. can crab meat, flaked and drained
1 tbsp. sliced green onion
4 oz. Swiss cheese, shredded
1/2 cup mayonnaise
1 tsp. lemon juice
1 pkg. flaky-style refrigerated rolls (I use Pillsbury Grands)
1 5 oz. can sliced water chestnuts, drained
Combine crab meat, green onion, Swiss cheese, mayonnaise and lemon juice. Mix well. This can be done ahead and refrigerated.
Split rolls into 3 separate layers. Place on baking sheet lined with parchment paper. Spoon crab meat mixture on each roll. Top with a water chestnut. Bake at 400 degrees for 10-12 min.
