Delicious Crab Cream Cheese Crescents

When I’m short on time or need something snacky on the fly, these Crescent Rolls with Crab and Cream Cheese always save the day. Creamy, cheesy crab wrapped in a golden, soft pastry—everyone’s happy, from picky kiddos to folks who love a fancy treat.

The first time I whipped these up was a game day Sunday with friends. Now they’re just a regular thing. My daughter, who’s always “not into crab,” actually asks for seconds.

Delicious Ingredients

• Green onions: Brightness and a gentle onion bite—slice them up super thin for a fresh taste
• Crab meat: Delicate, sweet seafood flavor—use canned, real, or imitation, just dry it well so it’s not watery
• Salt: Brings out the flavor of everything—fine sea salt mixes in smoothly
• Cream cheese: Smooth, rich, and melts perfectly—grab a regular full-fat block for best texture
• Cayenne pepper: A little hint of heat—just a shake, make it as spicy as you want
• Mayonnaise: Keeps everything creamy and blended—regular mayo works best
• Crescent roll dough: Soft, buttery, the perfect blanket—look for the kind without perforations for simple rolling

Easy How-To

Bake and Finish:

Space out the stuffed rolls seam-down on a sheet lined with parchment. Let them bake for ten to fifteen minutes till they’re all golden and baked through. Keep a little room between each so they crisp up just right.

Fill and Pinch:

Scoop a bit of your creamy mix into the center of each dough square. Pinch together two corners so the filling’s tucked inside—go easy on the filling to keep everything neat.

Whip Up the Filling:

In a bowl, toss together crab, cream cheese, mayo, green onion, cayenne, and salt. Stir it all until blended and smooth. If it’s too runny, stick it in the fridge for a minute.

Slice Up Squares:

Slice your dough into twenty-four pieces fast with a knife or pizza cutter, so the dough stays cool and easy to handle.

Roll Out Your Dough:

Dust your counter with a little flour and roll out your crescent sheet until it’s one even piece. Make sure it’s all the same thickness so none get under- or over-baked.

Get the Oven Ready:

Preheat to 375 F so it’s hot and ready for baking. The dough needs the high heat for that fluffy, browned finish.

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The best thing for me is how the cream cheese melts and turns super silky when baked. My aunt once rolled out a tray of these for a picnic and not a single crumb was left by the end.

Storing Leftovers

Let the rolls cool off before you box them up and toss them in the fridge. They’ll keep for up to three days. To make them crispy again, heat them in the oven instead of the microwave. Got a bigger batch? Freeze the cooked rolls for a couple months, then just heat them up as needed.

Switch It Up

Want a slimmed-down version? Use lighter mayo or cream cheese. Out of crab? Try cooked chicken or even shrimp for a twist. Want to amp up the flavor? Fold in some shredded sharp cheese or a few tiny pieces of bell pepper.

Serving Fun

Pass them around as finger food with fizzy drinks or punch. For something fancier, sprinkle chives on top or plate them with a tangy salad on the side. They also make an awesome warm snack after school.

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The Story Behind It

Crescent dough has been a favorite in American kitchens forever, turned into all kinds of tasty stuff. Filling it with cheesy goodness is an old favorite at parties—especially anywhere crab is popular. This one takes cues from retro cheese snacks and classic crab dip.

FAQs About the Recipe

→ Can I use imitation crab meat?

You bet! Fake crab works great and tastes just as creamy in every mouthful.

→ Can I make these in advance?

Just mix the filling and stash it in the fridge. Only wrap and bake them at serving time so they don’t get soggy.

→ How can I prevent the dough from sticking?

Sprinkle some flour on your counter and rolling pin. That way, the dough won’t cling and you’ll roll easy.

→ Is it possible to make them lighter?

For sure—just pick up some low-fat mayo and cheese. You’ll still get that creamy taste with less guilt.

→ How do I avoid overfilling?

Use a light touch with the filling on each piece. If you put too much, the centers spill out while baking.

→ Are these best served warm?

Absolutely, they rock fresh out of the oven. The cheese melts and the pastry crunches just right.