Crab Crescent Rolls
These Crab Crescent Rolls are SO EASY! Flaky crescent dough filled with a creamy, savory crab mixture for an irresistible appetizer or snack.
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
- Parchment Paper
Ingredients
- 1 can crescent roll dough 8 oz
- 8 oz crab meat drained and flaked
- 4 oz cream cheese softened
- 1/4 cup green onions chopped
- 1/2 tsp garlic powder
- 1/2 tsp lemon juice
- 1/4 tsp black pepper
- 1/4 cup shredded cheese cheddar or mozzarella
Instructions
- In a medium mixing bowl, combine the softened cream cheese with the flaked crab meat. Stir in chopped green onions, garlic powder, lemon juice, and black pepper. Mix thoroughly until creamy.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Unroll the crescent roll dough and separate it into triangles along the perforations.
- Spoon about 1 to 2 tablespoons of the crab mixture onto the wider end of each crescent dough triangle. Sprinkle shredded cheese on top.
- Starting at the wide end, roll the dough towards the pointed end, enclosing the filling. Place rolls on the baking sheet with seam side down.
- Bake for 12 to 15 minutes, or until golden brown and puffed up.
- Remove from oven and let cool slightly before serving. Enjoy warm.
Notes
- Do not overfill the crescent dough triangles to prevent leaks during baking.
- Drain crab meat thoroughly for best texture.
- Soften cream cheese beforehand for easy mixing.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freeze wrapped rolls for up to 1 month; bake from frozen at 375°F for 15-18 minutes.