Crab & Cheese Crescent Delight
These Crab & Cheese Crescent Delights are the perfect blend of flaky crescent roll dough, savory crab meat, and creamy, melty cheese. Quick to assemble and irresistibly satisfying, they make the ultimate appetizer, party finger food, or indulgent snack. With a buttery crust and rich seafood filling, they offer both elegance and comfort—all in a handheld bite.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowl
- Spatula or spoon
- Measuring cups & spoons
- Oven thermometer (optional)
- Cooling rack
Ingredients
Main:
- 1 package refrigerated crescent roll dough (8-count)
- 6–8 oz crab meat (fresh, canned, or imitation), drained
- 4 oz cream cheese, softened
- ½ cup shredded cheddar or mozzarella (or cheese blend)
- 1–2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp Old Bay seasoning or paprika
- Salt & pepper, to taste
Optional Add-ins:
- 1 tsp lemon zest
- 1 tsp Worcestershire sauce
- 1 tbsp mayo or sour cream (for added creaminess)
- Fresh dill, chives, or parsley (chopped)
- 1 beaten egg or melted butter for brushing
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the filling: In a bowl, combine drained crab meat, softened cream cheese, shredded cheese, garlic, green onions, and seasoning. Mix until well combined but still slightly chunky. Add any optional ingredients here for extra flavor.
- Prepare the dough: Unroll crescent dough and separate into triangles (or press two triangles together for larger crescents).
- Assemble: Place a spoonful of filling on the wide end of each dough piece. Roll up gently, tucking and sealing the sides as you go. Place on prepared baking sheet, seam side down.
- Finish: Brush tops with beaten egg or melted butter for a golden finish.
- Bake for 12–15 minutes, or until crescents are puffed and golden brown.
- Cool slightly on a wire rack. Serve warm with your favorite dip or garnish.
Notes
- Drain crab well before mixing to avoid soggy dough.
- Don’t overfill—leave enough space to seal edges tightly.
- Make ahead: Fill and refrigerate crescents up to 24 hours in advance.
- To freeze: Freeze unbaked crescents on a tray, then transfer to a freezer bag. Bake from frozen, adding 3–4 extra minutes.
- Reheat leftovers in the oven or air fryer for best texture—avoid the microwave.
- Try different cheeses or herbs to suit your taste or what’s on hand.