There is just something about creamy, decadent crab dips that makes me feel like I can never eat enough. Savory, sweet, imitation meat, or real, it doesn’t matter, I love them all. I don’t know if it is the icelandic-like temperatures outside or what, but crab meat popped into my head the other night, and insisted on being the center of attention. Far be it for me to deny the tasty crustacean from having its way.

In a fit of nostalgia over the loss of my favorite local Greek restaurant, I got a little creative with the crab dip this time. I thought a little Greek flair was in order. I pureed some sun dried tomatoes and kalamata olives, and tossed in some feta cheese, almost hearing myself say “Opa!”

I used imitation crab meat, which added an extra bit of sweetness, but (as always) it would be better with the real thing. I don’t know about you, but when I open a package of crab meat, I can never seem to avoid munching on about 1/4 of it before the rest makes it into the dish. If you notice, the recipe I wrote below includes 12 oz. of crab… it started out as a 1 lb. container.

Sure, crab dip is great on a cracker, but who can resist it when it’s wrapped up in a soft, warm crescent dinner roll? I thought they made a great entree with a vegetable side and a salad, but I think they would be amazing appetizers at a party.

Sun Dried Tomato Crab Pockets

 Print This Post

INGREDIENTS

• 1 pkg. crescent dinner rolls
• 8 oz. cream cheese, softened (I used fat-free)
• 2 Tbsp. mayonnaise
• 12 oz. crab meat
• 1 1/2 – 2 Tbsp. sun dried tomatoes, pureed
• 1 – 2 tsp. kalamata olives, purred (or tapenade)
• 1/2 cup feta cheese

METHOD

1. Mix the cream cheese and mayonnaise until they reach a smooth consistency.

2. Puree the tomatoes and olives, and add to the cream cheese mixture.

3. Tear the crab meat into flakes and stir into the cream cheese mixture, along with the feta cheese. I let this sit overnight, so the flavors would meld, but that may not be necessary.

4. Separate the crescent dinner rolls into triangles, and slightly flatten to make a larger surface area. Top with a generous portion of the crab dip into the center, and fold up the edges to form a pocket. Bake at 350° for 12-15 minutes.

Serve warm.

Full disclosure: Pillsbury and MyBlogSpark provided me with coupons for free refrigerated crescent rolls in preparation for creating this recipe and the giveaway I am hosting.