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Crab And Cream Cheese Crescent Rolls

These Crab And Cream Cheese Crescent Rolls are SO EASY! Creamy, savory crab filling wrapped in buttery crescent dough, ready in under 30 minutes for any occasion.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 8 servings

Ingredients

  • 1 can crescent roll dough
  • 8 oz cream cheese softened
  • 1 cup crab meat shredded, fresh or canned, drained
  • 2 green onions chopped
  • 1 tsp garlic powder
  • 1 tsp Worcestershire sauce check for gluten-free if needed
  • 1/2 tsp lemon juice
  • Salt and pepper to taste

Instructions

  • In a medium-sized bowl, combine the softened cream cheese with the shredded crab meat. Add the chopped green onions, garlic powder, Worcestershire sauce, lemon juice, salt, and pepper. Mix thoroughly until well combined and creamy.
  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  • Open the can of crescent roll dough and carefully unroll it onto a clean surface. Separate the dough into individual triangles as indicated on the packaging.
  • Place a spoonful of the crab and cream cheese filling onto the wide end of each crescent triangle. Be careful not to overfill to avoid leakage during baking.
  • Starting from the wide end, roll each triangle up towards the pointed end, enclosing the filling inside. Place each rolled crescent onto the prepared baking sheet, point side down to help keep them closed.
  • Bake the rolls in the preheated oven for 12-15 minutes or until they are golden brown and puffed. Keep an eye on them to avoid over-browning.
  • Remove from the oven and let cool slightly before serving. Enjoy warm for the best flavor and texture.

Equipment

  • Medium-sized bowl
  • Baking Sheet
  • Parchment Paper

Notes

  • Make sure your cream cheese is softened to room temperature for easier mixing and a smoother filling.
  • Use fresh crab meat if possible for the best flavor, but canned crab meat works beautifully in a pinch.
  • Don’t overfill the crescent rolls to prevent the filling from oozing out during baking.
  • For an extra golden finish, brush the tops with a little melted butter before baking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.