Save Pin
This seafood spin on crescent rolls turns basic appetizers into wow-worthy bites, mixing flaky dough with a smooth, rich crab mixture that's on your table in less than half an hour.
I first whipped up these crab crescents when friends dropped by for dinner and I was racing against the clock. Now they've become my trusted go-to when unexpected company shows up at my door.
Ingredients
- Crescent roll dough: Creates the flaky outside that holds everything together and cuts down prep time compared to making dough yourself
- Crab meat: Gives that fancy seafood taste that feels special maybe treat yourself to lump crab meat for parties
- Cream cheese: Makes the filling nice and smooth go with full fat for the best taste
- Shredded cheddar cheese: Brings a bold flavor that works well with the sweet crab
- Mayonnaise: Adds creaminess and keeps the filling together
- Dijon mustard: Gives a bit of zip that cuts the richness real French Dijon works best
- Lemon juice: Makes all the flavors pop always squeeze it fresh for best results
- Garlic powder: Adds a touch of savory without taking over the crab flavor
- Black pepper: Brings just enough warmth to make everything taste better
Step-by-Step Instructions
- Prepare the Oven:
- Get your oven hot at 375°F and put parchment on a baking sheet to stop sticking and make cleaning up a breeze. The right heat will make your crescents golden and puffy.
- Create the Filling:
- Mix your crab meat, soft cream cheese, cheddar, mayo, Dijon, lemon juice, garlic powder, and pepper in a bowl. Stir it all together gently so you don't break up the crab too much. You want the mix creamy but with some nice crab chunks showing.
- Assemble the Crescents:
- Lay out the crescent dough and pull apart the triangles. Put about 1-2 spoonfuls of your crab mix on the wide part of each triangle, leaving a little space at the edges. Don't put too much or it'll leak out while baking.
- Roll and Shape:
- Start from the wide end with the filling and roll toward the pointy end. Push the edges a bit to keep everything inside, then bend it slightly to make that classic crescent shape. This looks pretty and helps trap the filling inside.
- Bake to Perfection:
- Put your crescents on the baking sheet with about two inches between them so they can grow. Bake for 12-15 minutes, keeping an eye on them at the end so they turn golden but don't burn. They should puff up with a crispy outside and soft inside.
Save Pin
I love eating these with a cold glass of white wine. My husband can't stop talking about when I first made them for our anniversary dinner after we couldn't get into our favorite seafood place.
Storage and Make-Ahead Tips
These taste best right out of the oven, but you can keep them in a sealed container in the fridge for up to 2 days. To warm them up, put them in a 350°F oven for about 5 minutes until they're hot. Don't use the microwave or they'll get soggy.
If you want to get ahead, you can mix up the filling a day before and keep it covered in the fridge. Or you can put the whole crescents together, set them on a baking sheet, cover with plastic, and stick them in the fridge for up to 3 hours before baking. Just add an extra minute or two to the baking time if they're cold.
Substitutions and Variations
This recipe is super flexible based on what you've got in your kitchen. Try it with smoked salmon instead of crab for something just as tasty, or swap in cooked chopped shrimp for a different seafood twist. If you don't eat meat, use finely chopped artichoke hearts and spinach as your filling.
For the cheese, play around with options like Gruyère for a nutty taste or pepper jack to add some spice. You can also switch up the herbs—fresh dill or chives work great in place of parsley and still match perfectly with seafood.
Save Pin
Serving Suggestions
These crab crescents work great on an appetizer platter but can also go nicely with a simple green salad for lunch. For a heartier meal, serve them with creamy tomato soup or seafood bisque.
When you're hosting, put the crescents on a plate with some lemon wedges and a small dish of extra Dijon or spicy sauce for dipping. Adding some tiny greens or fresh herbs on top makes them look fancy and will impress your friends.
Common Questions
- → Can I use fresh crab instead of canned?
Absolutely! Fresh crab will give you even better flavor, though canned or fake crab works fine if you're in a hurry.
- → Can I make these ahead of time?
You can mix up the filling a day before, but it's better to roll and bake them right when you need them for the crispiest results.
- → What other fillings can I use?
Try swapping crab for chopped shrimp, shredded rotisserie chicken, or go meatless with spinach and ricotta cheese.
- → How can I add extra flavor to the filling?
Bump up the taste with a bit more Dijon or a few drops of hot sauce. Want it creamier? Throw in some ricotta or shredded mozzarella.
- → What is the best way to serve these crescents?
Serve them hot with fresh parsley on top and a side of creamy garlic sauce or tomato dip for dunking.