Description
Delightful crab and cheese filled crescent rolls that make a perfect appetizer or party finger food. These easy-to-make seafood snacks combine creamy cheeses, lump crab meat, and flavorful seasonings wrapped in flaky crescent dough, baked to golden perfection.
Ingredients
Scale
Crab Cheese Filling
- 1/2 cup lump crab meat (fresh, canned, or imitation)
- 4 oz cream cheese, softened
- 1/4 cup shredded mozzarella or cheddar cheese
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1 green onion, finely chopped
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Dough
- 1 can (8 oz) refrigerated crescent roll dough
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the crab mixture: In a mixing bowl, combine the lump crab meat, softened cream cheese, shredded mozzarella or cheddar cheese, mayonnaise, Dijon mustard, Old Bay seasoning, finely chopped green onion, garlic powder, and a pinch of salt and pepper. Stir everything together until the mixture is smooth and well incorporated.
- Prepare crescent rolls: Unroll the refrigerated crescent roll dough and separate it into 8 triangles on a clean surface.
- Fill and roll crescent dough: Spoon about 1 tablespoon of the crab cheese mixture onto the wide end of each crescent triangle. Carefully roll up the dough starting from the wide end towards the pointed tip, sealing the edges as you go. Place each filled roll seam side down on the prepared baking sheet.
- Bake the rolls: Bake the filled crescent rolls in the preheated oven for 12 to 14 minutes, or until they are golden brown and puffed up.
- Cool and garnish: Remove the rolls from the oven and let them cool slightly on the baking sheet before serving. Garnish with chopped fresh parsley if desired.
Notes
- Best served warm for optimal flavor and texture.
- Can be made ahead of time and reheated before serving.
- Use real lump crab meat for the richest flavor; imitation crab is a good budget alternative.
- Serve with a squeeze of lemon or aioli for a tasty dipping option.
