Introducing the Mediterranean Crab Salad Roll appetizer, perfectly portioned into bite-sized slices:
Description: Dainty, elegantly cut slices of a succulent crab salad roll, filled with a flavorful blend of Mediterranean ingredients, ideal for a sophisticated and effortless appetizer or snack.
Key Features:
– Bite-sized slices (about 1-2 inches thick)
– Approximately 12-15 slices per full roll
– Perfect for grabbing off the platter or passing around
– Easy to eat while mingling or standing
Visual Appeal:
– Attractive, uniform slices
– Fresh parsley or dill garnish on top of each slice
– Vibrant colors from the mixed greens, cherry tomatoes, and cucumber
– Golden-brown toasted bread roll edges
Tasting Experience:
– Initial crunch from the toasted bread and fresh vegetables
– Creamy, tangy aioli and feta cheese flavors
– Sweet and tender crab meat
– Fresh herbs and lemon zest notes
Perfect For:
– Cocktail parties or networking events
– Wine and cheese tastings
– Holiday gatherings or special occasions
– Upscale casual get-togethers or dinner parties
Tips:
– Serve immediately, or cover and refrigerate for up to 2 hours before serving
– Offer a variety of dipping sauces, such as marinara or tartar sauce
– Pair with a dry and crisp white wine, like Sauvignon Blanc or Pinot Grigio
Enjoy your elegantly presented Mediterranean Crab Salad Roll appetizer slices!
INGREDIENTS
12 slices mozzarella cheese, divided
6-8 slices deli ham
6-8 slices deli turkey
⅓ cup mayo
1 tablespoon spicy brown mustard
1 cup roasted red peppers, drained
⅓ cup sliced red onion
1 cup arugula
1 egg, beaten
PREPARATION
Unroll thawed puff pastry and use a rolling pin to roll the dough out so it is slightly thinner and larger in size.
Place one sheet of dough on the prepared baking sheet and use a sharp knife to score a border 1 inch from the edge of the sheet on all sides.
Bake sheet for 10-12 minutes or until puffed and golden.
As pastry bakes, mix together mayo and mustard in a small bowl. Set aside.
After initial bake, allow pastry to cool slightly, then press down the middle to flatten it.
Layer the fillings: start with 6 slices mozzarella, then the meats. Spoon mayo mixture over the meat and spread all over. Sprinkle on red peppers, red onion, and arugula.
Place second sheet of pastry dough on top and use a fork to crimp the edges together.
Brush top of dough with the beaten eggs.
Bake for 20-25 or until top is golden brown.
Serve warm or chilled.