- 6 ounces [170 g] canned crabmeat or
7 3/4 ounces [220 g] canned salmon or
6 1/2 ounces [184 g] light flaked tuna fish, well drained
- 1/3 cup [80 mL] mayonnaise
- 1/4 cup [60 mL] chopped red or green bell pepper
- 1/3 cup [80 mL] chopped celery
- 2 hard-boiled eggs, chopped
- 1 teaspoon [5 mL] onion flakes
- 1 tablespoon [15 mL] lemon juice
- Pinch Cayenne pepper
- 1 1/4 cups [285 g] grated Brick or Mozzarella cheese
- 1 [8 1/4-ounce / 234-g] store bought crescent dough roll [or homemade dough]
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- Preheat oven to 375°F [190°C].
- Mix together drained crabmeat, salmon or tuna fish, mayonnaise, chopped red or green bell pepper, chopped celery and chopped hard-boiled eggs, onion flakes, lemon juice, Cayenne pepper and 1 cup [225 g] grated cheese.
- Cut unrolled dough into 4 rectangles; press over perforations to seal.
- Evenly spoon crabmeat or fish mixture onto the center of rectangles.
- Roll into crescents and seal; arrange, seam side down, onto a greased cookie sheet.
- Sprinkle crescents with remaining 1/4 cup [60 g] grated cheese.
- Bake into peheated oven for 16 to 18 minutes, until golden.
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