Nana’s Crab Roll-Ups

When it comes to vintage recipes that are still relevant today, this one might be at the top of the list. The dish was first described to me by a friend and I had some serious questions. Velveeta and crab meat? Interesting bread? And sprinkle everything with… sesame seeds?I wasn’t sold.

The recipe comes from this friend’s grandmother, who used to make it for every Christmas party. As a child, he camped at the dinner table to sneak in as many sandwiches as he could before he was noticed. He insisted it was worth a try, and as it turned out, he was absolutely right.

First I took her to a lunch where there was good food but everyone could talk, it was shrimp rolls.People asked me what the cake was made of and if I could share the recipe. I wish you could see the look on their faces when I told them the “cake” was white bread. Priceless.

INGREDIENTS

• ½ pound Velveeta cheese, sliced ​​
• 1 cup butter (two sticks), divided
• 8 ounces imitation crab meat
• 1 large loaf white bread, sliced ​​(cheap stuff!)
• ¼ cup sesame seeds

INSTRUCTIONS

1. Melt cheese and ½ cup butter in a medium bowl. Mix until completely combined.
2. Cut the crab into small pieces. Add to butter mixture and mix.
3. Remove the crust from the bread slices and roll them out with a rolling pin until completely flat.
4. Spread a layer of crab mixture on a flat slice of bread and roll up tightly.
5. Place the sandwiches in the prepared 9×13 pan and refrigerate for at least 1 hour.
6. Remove the baking dish from the refrigerator and cut each roll in half.
7. Dip each bun in the remaining melted butter, then place them back in the pan, seam side down. Sprinkle sesame seeds on top.
8. Fry over medium heat for 3-5 minutes until golden brown.
9. Serve as hot as possible!

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