Ingredients
1
can (11 oz) refrigerated Pillsbury™ Original French Bread
1/2
lb cooked lump crabmeat or 8 oz refrigerated flaked imitation crab
1/4
cup mayonnaise
1/4
teaspoon seafood seasoning
1/4
teaspoon dried tarragon leaves
Salt and pepper to taste
Fresh parsley sprigs, if desired
Preparation
Heat oven to 350°F. Remove dough from can, and cut in half lengthwise to make 2 long thin pieces of dough. Use serrated knife to cut each half into 12 pieces. Place pieces, rounded side up, on ungreased cookie sheet.
Bake 15 to 18 minutes or until just golden brown. Cool 5 minutes on cookie sheet. Remove to cooling rack to cool completely, about 10 minutes.
Meanwhile, in medium bowl, stir together crab, mayonnaise, seafood seasoning, tarragon, salt and pepper just until combined. Set aside.
Use serrated knife to cut slit in rolls from top to bottom, being careful not to cut all the way through. Place crab mixture in center of each roll. Top each roll with parsley sprig. Serve immediately, or cover and refrigerate until ready to serve.
