Oven-Baked Crab Salad Pockets
These Oven-Baked Crab Salad Pockets are definitely a must-try! Loaded with crab, broccoli and gooey cheese and wrapped in Pillsbury dough! They're quick to assemble and make a delicious appetizer for parties, a cozy snack for family nights, or even a light and satisfying lunch.
Servings: 8 pockets
Calories: 233kcal
Equipment
- Potato Masher optional
Ingredients
For the crab salad:
- 2 large eggs
- 1.5 cups crab meat imitation or real (chopped)
- 1 cup broccoli florets finely chopped
- 1 cup Mozzarella cheese shredded
- 3 tablespoons mayonnaise adjust for creaminess
For the pockets:
- 1 can Pillsbury crescent roll dough or biscuit dough
- 1 egg whisked, for eggwash
- sesame seeds optional, for topping
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Hard-boil the eggs and allow them to cool. Once cooled, peel and mash them in a large mixing bowl using a potato masher or a fork.2 large eggs
- Add crab meat, chopped broccoli, shredded cheese, and mayonnaise to the bowl with the eggs. Mix until well combined.1.5 cups crab meat, 1 cup broccoli florets, 1 cup Mozzarella cheese, 3 tablespoons mayonnaise
- Unroll the Pillsbury dough and separate it into 8 crescents.1 can Pillsbury crescent roll dough
- Spoon about 1 tablespoon of the crab salad onto each crescent. Fold and pinch edges together, rolling into small pockets or balls.
- Place the pockets on the parchment-lined baking sheet, spacing them slightly apart. Brush tops with egg wash and sprinkle with sesame seeds, if using.1 egg
- Bake for 15–20 minutes, or until golden brown. Cool slightly before serving.sesame seeds
Nutrition
Calories: 233kcal | Carbohydrates: 13g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 93mg | Sodium: 636mg | Potassium: 137mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 274IU | Vitamin C: 12mg | Calcium: 101mg | Iron: 1mg