Recipe
Main Dish
Crab Salad Purses
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee light mayonnaise | ||
| 1 tbsp. Hy-Vee lemon juice | ||
| ¼ c. coarsely chopped Hy-Vee water chestnuts | ||
| 2 tbsp. chopped fresh parsley | ||
| 1 tube(s) (16 oz) Hy-Vee refrigerated jumbo homestyle flaky biscuits | ||
| cayenne pepper | ||
| 1 (8 oz) pkg imitation crab | ||
| 1 (16 oz) tube Hy-Vee refrigerated jumbo homestyle flaky biscuits |
Directions
- Preheat oven to 350 degrees.
- Combine mayonnaise, lemon juice, water chestnuts, parsley and cayenne pepper in a medium bowl. Stir in crab.
- Flatten out each biscuit to 1/4-inch thick. Divide crab mixture among the biscuits, piling the crab salad on half of the flattened biscuit. Fold dough over top of filling making sure there are no air bubbles in the purse. Seal edges tightly.
- Place purses seam-side-up on a baking sheet.
- Bake for 15 minutes or until golden. Some purses may split open during baking.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 15mg
- Sodium: 660mg
- Total Carbohydrates: 28g
- Protein: 8g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Back to School 2013.