Crab Bites (Printable Version)
Crunchy pastry hugs that creamy crab, perfect for parties or even just because you want it.
# What You'll Need:
→ Garnish
01 -
Chop up a little fresh parsley to toss over the top if you want.
→ Filling
02 -
A small bunch of green onions, diced
03 -
A good handful (about 120 g) of crab meat—flaky or in chunks, already cooked
04 -
Just under half a teaspoon of ground black pepper
05 -
Two or three scoops (about 115 g) of softened cream cheese
06 -
Half a teaspoon garlic powder
→ Dough
07 -
One tube (225 g) of ready-to-use crescent dough, straight from the fridge
# Step-by-Step Guide:
01 -
Set your oven to 190°C. Put some parchment paper down on a baking tray so there's less mess.
02 -
Grab a mixing bowl and toss in the crab, green onion, pepper, garlic powder, and the cream cheese. Stir it together 'til it's smooth and creamy and everything’s coated.
03 -
Open up the crescent roll tube and pull the dough apart where it’s perforated. Each triangle? Slice it right down the middle, long-ways, to double your triangles.
04 -
Take a little scoop of filling and drop it at the wider end of each triangle slice. Roll it all up toward the pointy end so the filling gets wrapped up inside.
05 -
Flip the stuffed rolls so the seam side is hitting the tray. Pop them in the oven. Let them go for around 10–12 minutes, until they're golden and crisped up.
06 -
Sprinkle some fresh parsley over the top before you dig in. Totally optional, but extra good.
# Additional Notes:
01 -
Make these ahead if you want—just keep them chilled in the fridge until bake time.
02 -
Want a flavor boost? Toss a pinch of Old Bay seasoning into your crab mix.