CRAB IN A BLANKET

Buttery pastry wrapped around warm, sweet LUXPACK™ Snow Crab Meat.

INGREDIENTS

For the Crab in a Blanket:

• 1 pack (8 oz) LUXPACK™ Snow Crab (Claw Arm) Leg Meat — kept frozen

• 1 can (8 count) Pillsbury™ Crescent Rolls

• 2 Tbsp melted butter (optional, for brushing)

• 1 tsp Prime Blend or seafood seasoning (optional)

For the Creamy Mustard Dipping Sauce:

• ½ cup mayonnaise

• 1 Tbsp Dijon mustard

• ½ tsp Worcestershire sauce

• 1 tsp fresh lemon juice

• A few dashes of hot sauce (optional)

INSTRUCTIONS

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Open the crescent roll dough and separate it into 8 triangles. Cut each triangle in half lengthwise to make 16 smaller ones.

Use LUXPACK™ Snow Crab (Claw Arm) Leg Meat straight from frozen. No thawing needed — wrapping from frozen keeps the crab from overcooking and locks in its natural sweetness.

Place a small piece (or two)* of crab meat at the wide end of each dough triangle. Roll gently toward the tip to enclose the crab, and place seam-side down on the prepared sheet pan.

Brush lightly with melted butter if desired. Bake for 12–14 minutes, until golden and puffed.

While the crab bakes, whisk together the mayonnaise, Dijon, Worcestershire, lemon juice, and hot sauce (if using) in a small bowl. Taste and adjust — add more lemon for brightness or a touch more Dijon for extra tang.

Serve the warm Crab in a Blanket with the creamy mustard dipping sauce on the side.

*PRO TIP 💡

Each 8 oz pack of LUXPACK™ Snow Crab has generous pieces of claw and arm meat, so don’t hesitate to double up the crab in each roll for a richer, meatier bite. The buttery pastry, sweet crab, and tangy mustard sauce come together in perfect coastal comfort.