Save Pin
If I've got the urge for a speedy snack or guests drop by with no warning, these Crab and Cream Cheese Crescent Rolls are my go-to move. Each bite gives you that creamy cheesy mix and buttery golden outside—kids munch them like crazy, and adults can't resist grabbing one more.
My crew started asking for these on sports Sundays, but now they think any get-together means I’m making them. Not even my picky little one can say no to seconds!
Tasty Ingredients
- Green onions: Freshen things up and keep the flavor gentle. Slice as thin as you can so they show up everywhere.
- Cayenne pepper: Delivers just a touch of zing. Use more or less based on how much heat you want—fresh and red is best!
- Mayonnaise: Makes everything smooth and ties it together. Real mayo’s my top pick flavor-wise.
- Crab meat: Sweet and tender, keeps it classic. Fresh or fake both work, but give it a squeeze so it doesn’t turn watery.
- Crescent roll dough: For the flaky, buttery hug the filling needs. Go for dough that hasn't split at the seams for a clean roll.
- Salt: Brings out the best in everything. Fine sea salt mixes up easily.
- Cream cheese: Soft and melty for that dreamy richness—get the whole fat kind if you really want it pull-apart soft.
Simple Steps
- Get Baking Tray Ready:
- Put your filled crescents on parchment with a little space between before you bake. Pop them in for ten to fifteen minutes—don’t pull them until golden and no dough is shiny.
- Seal and Fill:
- Drop about a tablespoon of mixture in the middle of each square. Grab two opposite corners, pinch them together, and make sure it’s tight. Don’t overstuff these or you’ll have a mess.
- Combine the Filling:
- Toss cream cheese, mayo, crab, green onions, salt, and a hit of cayenne in a bowl. Stir till it’s lump-free and creamy. It’s easier to use if you chill for a bit.
- Slice the Dough:
- Take a pizza cutter or big knife and slice your dough into two dozen squares. Move quick so it doesn’t get sticky or warm.
- Roll Out Your Dough:
- Peel out the crescent dough onto a floured counter. Push the seams together for one sheet and flatten out with your rolling pin so every bite cooks at the same pace.
- Preheat Oven:
- Heat your oven up to 375°F. Wait at least ten minutes so you get the best puff and golden tops from the start.
Save Pin
The way the cream cheese turns extra rich and dreamy in the oven might be my favorite bit. My aunt once brought these for a family barbecue and people just hung around the tray, chasing those crispy corners until not one was left.
Storing Advice
To keep leftovers, cool the rolls all the way before sealing up in a food container. Keep them in your fridge for about three days and pop them in a low oven to make the outsides crisp again. Want to save longer? Freeze cooked ones for two months—just thaw and heat whenever.
Swaps and Shortcuts
If you want lighter bites, swap in reduced fat cream cheese and mayo. Short on crab? Use shredded chicken or cooked little shrimp for new flavor. For boldness, try tossing in grated sharp cheese or tiny pepper dice too.
Fun Serving Ideas
Serve them up at parties with a fizzy drink or two. Want a fancier vibe? A sprinkle of chives on top or a small lemony greens salad on the side does wonders. Even after-school snackers get excited—especially straight from the oven, still warm.
Save Pin
Background & Traditions
Crescent rolls have stuck around American tables for ages, popping up in both sweet and savory bites. Filling them up with creamy mixes is an old-school trick from crab-friendly coasts. The idea takes a little from retro crab dip and cheesy pastry snacks your grandma might have brought to potlucks.
Common Questions
- → Is imitation crab an ok swap?
Totally! Imitation crab blends right in and still tastes awesome in the creamy mix.
- → Can I get these ready early?
Whip up the filling and chill it, but wait to wrap up and bake 'til you're almost set to serve. Keeps everything perfect.
- → What keeps the dough from sticking?
Dusting the counter and your rolling pin with a little flour will help stop the crescent dough from grabbing onto surfaces while you work.
- → How do I make them less heavy?
Go for reduced-fat cream cheese and mayo to keep things lighter but still creamy.
- → Any trick for not stuffing too much?
Spread the filling gently over the dough squares and try not to crowd them. That way, they won't split open in the oven.
- → Should I serve these hot?
They're fantastic right out of the oven. The pastry is crisp and the middle stays warm and smooth.