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A seafood spin on classic crescent rolls turns basic snacks into impressive bites, blending buttery pastry with a lush, smooth crab mixture you can whip up in less than half an hour.
I threw these crab crescents together for a surprise dinner gathering when time wasn't on my side, and now they're what I make whenever folks drop by without warning.
Ingredients
- Crescent roll dough: Gives you that lovely flakiness without the hassle of making dough yourself
- Crab meat: Adds that fancy seafood taste - treat yourself to chunks of lump crab for special times
- Cream cheese: Forms the smooth foundation of your filling - go with whole-fat for the best mouthfeel
- Shredded cheddar cheese: Brings a nice kick that works well with the sweet crab flavor
- Mayonnaise: Adds extra creaminess and holds everything together
- Dijon mustard: Cuts through the richness with a bit of zing - real French stuff works best
- Lemon juice: Perks up all the flavors - squeeze it fresh for the purest taste
- Garlic powder: Gives a hint of savory without drowning out the delicate crab
- Black pepper: Provides just a touch of warmth to lift the other ingredients
Step-by-Step Instructions
- Prepare the Oven:
- Get your oven hot at 375°F and put down some parchment on your baking tray to stop sticking and make cleanup a breeze. The right heat makes sure your crescents puff up nicely and turn golden.
- Create the Filling:
- Mix your crab meat, room-temp cream cheese, cheddar, mayo, Dijon, lemon juice, garlic powder, and black pepper in a bowl. Stir everything together gently so you don't break up the crab too much. You want it smooth but with some nice chunks of crab showing through.
- Assemble the Crescents:
- Open up your dough on a clean counter and pull apart the triangles. Put about one or two spoonfuls of your crab mix on the wide part of each triangle, leaving a little space around the edges. Don't pile on too much or it'll spill out during baking.
- Roll and Shape:
- Roll from the wide end with the filling toward the pointy tip. Press the sides lightly to lock in the filling, then bend it slightly into that classic crescent moon shape. This looks pretty and helps keep everything inside.
- Bake to Perfection:
- Set your crescents on the paper-lined tray with about two inches between them so they can grow. Cook for 12 to 15 minutes, keeping an eye on them near the end to get that perfect golden color. They should rise up with a crisp outside and soft inside.
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I love munching on these with a cold glass of white wine. My husband can't stop talking about when I first made them for our anniversary dinner after we couldn't get into our favorite seafood place.
Storage and Make-Ahead Tips
These taste best hot from the oven, but you can keep them in a sealed container in your fridge for up to 2 days. To warm them back up, pop them in a 350°F oven for about 5 minutes until they're heated through. Don't use the microwave or you'll end up with floppy pastry.
If you're planning ahead, you can mix up the filling a day before and keep it covered in the fridge. Or you can put the whole crescents together, lay them on a baking sheet, cover with plastic, and chill for up to 3 hours before baking. Just add an extra minute or two to the cooking time if they're coming straight from the cold.
Substitutions and Variations
Feel free to play around with this recipe based on what's in your kitchen. Swap out crab for smoked salmon for another tasty version, or try cooked chopped shrimp instead. If you don't eat meat, mix in finely cut artichoke hearts and spinach as your filling.
Switch up your cheeses too - maybe Gruyère for a nutty taste or pepper jack if you want some kick. You can also try different herbs - fresh dill or chives work great in place of parsley and still go nicely with the seafood vibe.
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Serving Suggestions
These crab bites work great as part of a bigger snack spread but they can also go with a simple green salad for a light meal. For something more filling, serve them alongside a bowl of creamy tomato soup or seafood bisque.
When you're having friends over, put the crescents on a nice plate with some lemon slices and a small dish of extra Dijon or spicy sauce for dipping. Sprinkle some microgreens or fresh herbs on top for a fancy look that'll impress everyone.
Common Questions
- → Can I use fresh crab instead of canned?
Absolutely, fresh crab will give you even better flavor, though canned or fake crab works fine when you're in a hurry.
- → Can I make these ahead of time?
You can mix up the filling a day before, but wait to put it on the dough and bake until you're ready to eat them for the freshest results.
- → What other fillings can I use?
You can swap the crab for cooked shrimp, pulled chicken, or try spinach and ricotta if you want a veggie option.
- → How can I add extra flavor to the filling?
Want more kick? Throw in extra Dijon mustard or a few drops of hot sauce. For a richer filling, add some ricotta or shredded mozzarella.
- → What is the best way to serve these crescents?
They taste best warm from the oven with a sprinkle of fresh parsley on top and a side of garlic mayo or tomato sauce for dipping.