Crab Rangoon Crescent Rolls Recipe

Introduction

Crab Rangoon Crescent Rolls are a delightful twist on the classic appetizer, combining creamy crab filling with flaky crescent dough. These bite-sized treats are easy to make and perfect for parties or a tasty snack.

Ingredients

• 1 package of cream cheese, softened
• 4 oz imitation crab meat, finely chopped
• 1 teaspoon soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon Worcestershire sauce
• Salt and black pepper to taste
• 1 can refrigerated crescent roll dough
• 1 teaspoon sesame seeds
• Sweet chili sauce or soy sauce, for serving

Instructions

1. Step 1: Combine the softened cream cheese and chopped crab meat in a medium bowl. Mix well until smooth. Add soy sauce, garlic powder, onion powder, Worcestershire sauce, salt, and black pepper. Adjust seasoning to taste, ensuring the mixture is creamy but thick enough to hold its shape.
2. Step 2: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
3. Step 3: Unroll the crescent dough and separate into triangles along the pre-scored lines.
4. Step 4: Place about 1 tablespoon of the crab mixture near the wide base of each triangle. Fold the sides in slightly and roll from the wide end toward the tip, pinching seams to seal and prevent leaking.
5. Step 5: Beat an egg with a tablespoon of water to make an egg wash. Brush over each roll and sprinkle with sesame seeds for extra flavor and a glossy finish.
6. Step 6: Arrange the rolls on the baking sheet with space between them. Bake for 12–15 minutes until golden brown and puffed, watching carefully to avoid over-browning.
7. Step 7: Remove from oven and cool for 5 minutes to let the filling set. Serve warm with sweet chili sauce or soy sauce for dipping.

Tips & Variations

• For a fresh twist, try substituting imitation crab with cooked lump crab meat for richer flavor.
• Adding a touch of grated cheddar cheese to the filling can create a deliciously melty surprise.
• If you prefer a spicier snack, mix in a small amount of sriracha or chili flakes into the filling.
• Make sure not to overfill the dough triangles to prevent leaking during baking.

Storage

Store leftover Crab Rangoon Crescent Rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore crispiness. Avoid microwaving, as it can make the dough soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the crab filling a day in advance and keep it covered in the refrigerator. Bring it to room temperature before assembling the rolls.

Can I freeze the assembled rolls before baking?

Yes, place the unbaked rolls on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Crab Rangoon Crescent Rolls Recipe

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4.6 from 136 reviews

Crab Rangoon Crescent Rolls are a deliciously creamy and savory appetizer featuring a flavorful mixture of cream cheese and imitation crab meat wrapped in flaky crescent roll dough. Baked to golden perfection and topped with sesame seeds, these easy-to-make bites are perfect for parties or a tasty snack served with sweet chili sauce or soy sauce.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8–10 rolls 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 1 package cream cheese, softened (8 oz)
• 4 oz imitation crab meat, finely chopped
• 1 teaspoon soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon Worcestershire sauce
• Salt and black pepper to taste

Dough and Topping

• 1 can refrigerated crescent roll dough
• 1 teaspoon sesame seeds
• 1 egg (for egg wash, optional)
• 1 tablespoon water (for egg wash, optional)

Serving

• Sweet chili sauce or soy sauce, for serving

Instructions

1. Prepare the filling: In a medium mixing bowl, combine the softened cream cheese and finely chopped imitation crab meat. Mix thoroughly until smooth and well combined. Add soy sauce, garlic powder, onion powder, Worcestershire sauce, salt, and black pepper to taste. Adjust seasoning as needed to ensure a creamy but thick mixture that holds shape on the dough.
2. Preheat the oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent the rolls from sticking and to ensure even baking.
3. Prepare crescent roll dough: Unroll the refrigerated crescent roll dough and separate it into triangles along the pre-scored lines. This forms the base for each Crab Rangoon crescent roll.
4. Fill the dough: Place about 1 tablespoon of the crab mixture near the wide base of each crescent roll triangle. Avoid overfilling to prevent leakage during baking. Fold in the sides slightly and roll from the wide end to the tip, sealing the edges by pinching gently to secure the filling inside.
5. Apply egg wash and toppings: In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush the tops of each crescent roll lightly to achieve a glossy, golden finish when baked. Sprinkle sesame seeds on top for added flavor and visual appeal.
6. Bake the rolls: Arrange the filled rolls on the prepared baking sheet with space between them to allow expansion. Bake in the preheated oven for 12 to 15 minutes or until the crescent rolls are golden brown and slightly puffed. Monitor closely towards the end to avoid over-browning.
7. Cool and serve: Remove from the oven and let the rolls cool for 5 minutes to allow the filling to set slightly, making them easier to handle. Serve warm with sweet chili sauce, soy sauce, or your preferred dipping sauce for an irresistible appetizer.

Notes

• Ensure cream cheese is fully softened for an easier mixing process.
• Use imitation crab meat or real crab meat according to preference; fresh crab may add more flavor.
• Do not overfill the crescents to prevent leakage while baking.
• Egg wash is optional but helps create a beautiful golden finish.
• These rolls can be prepared ahead and baked just before serving for freshness.
• Sweet chili sauce or soy sauce complements the flavors perfectly but feel free to experiment with your favorite dips.

Keywords: Crab Rangoon, Crescent Rolls, Appetizer, Party Snack, Cream Cheese Crab, Easy Baked Rolls