Crab Rangoon Crescent Rolls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
