Crab and cheese Crescent Rolls are an excellent easy appetizer that’s also kinda’ fancy at an equivalent time. So elegant, so tasty, and oh, so simple that you simply can whip these up in but half-hour from start to finish!
Similar in flavor to crab dip, this tender and flakey appetizer takes it up a notch wrapping the crab and cheese mixture inside a croissant. Serve them hot alongside your other favorite appetizers!
Unlike some crab filled appetizers that use wonton wrappers and are deep fried, these Crab and cheese Crescents use a more delicate crescent dough and are baked, supplying you with a more tender and flaky appetizer, instead of a crispy one.
Garnish with fresh green onions and serve with duck sauce, soy sauce, teriyaki sauce or sriracha for dipping!
If making beforehand, keep the filling chilled until you’re able to assemble. If you cooking them beforehand, allow to chill, mist with cold water and reheat during a kitchen appliance or microwave and that they will look and taste freshly made!
- 1 can crescent rolls
- 6 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1 cup crab meat cooked, imitation is fine
- 2 green onions chopped
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon salt
- Pre-heat oven to 375°F.
- Lay the crescent roll dough out on the counter and pinch the pre-cut seams closed.
- Roll out the dough into an even rectangle and cut into 24 smaller squares.
- Add the cream cheese, mayo, crab meat, green onions, cayenne pepper and salt to a bowl and mix well.
- Distribute the cheese and crab mixture evenly between the crescent roll squares.
- Overlap opposite corners of the crescent roll squares over the cheese and crab mixture and pinch closed.
- Place them on a cookie sheet or baking stone and bake at 375°F for 10-15 minutes or until golden brown.