Pin it
Turn store-bought crescent dough into something fancy with these light, flaky crab crescent snacks. Each bite blends a creamy, savory filling with a crispy shell for a treat that's gone in no time whenever friends pop by.
I whipped these up at the last minute for a block party and they vanished so fast. My nephew, who's not usually a seafood fan, wanted to know how I made them. That was the best praise I could get from my family.
Tasty Ingredients
- Crescent roll dough (refrigerated): The super easy, flaky shell everyone loves
- Cream cheese: Makes the inside rich and smooth—go for full-fat if you want it extra creamy
- Crab meat: The key flavor here—splurge on fresh lump for big events or grab some imitation for a budget version
- Mayonnaise: Binds everything together and gives a little tang
- Old Bay seasoning: Lends that well-known seafood punch, so stick with the classic version if you can
- Green onions: Add a little pop of onion flavor without being harsh
- Shredded cheese: Gets all nice and melty in the center of every snack
- Salt and pepper: To bring out all the other tastes—tweak as you go
- Toppings (optional): Sprinkle a bit on top at the end for color and a flavor boost
Simple How-To Guide
- Add some finishing flair:
- When they're out of the oven, toss a bit of fresh parsley or dust with a touch of paprika right away if you want. Not only will it look sharp, it'll add a fresh kick or hint of spice.
- Bake them just right:
- Bake on your center rack for about 12-15 minutes and keep an eye on them near the end. You're looking for an even golden color with slightly crisp edges. You want the filling hot and the dough holding its shape.
- Roll and space:
- Start at the triangle's wide end and roll up gently, tucking in any mixture that tries to fall out. Put each rolled crescent onto the lined pan, giving each a little space so they brown evenly.
- Form the triangles:
- Spread out the crescent dough, pull apart the triangles, and add a spoonful of the crab filling to the wide end of each piece. Don't overfill or you'll lose the filling as they bake, but don't skimp either or they'll be too dry.
- Mix the filling:
- Beat the cream cheese and mayo until velvety smooth. Stir in chopped crab, green onions, Old Bay, shredded cheese, salt, and pepper until everything looks nicely blended but you can still see crab chunks.
- Get your oven ready:
- Fire up your oven to 375°F ahead of time, and let it get fully hot before baking. Line your tray with parchment paper so nothing sticks and cleanup is a breeze. The paper also helps the bottoms crisp up nicely.
Pin it
Old Bay is the magic touch here. My grandmother, a Maryland native, swore by this seasoning for any seafood dish. She’d whip up these snacks on Sunday afternoons and share stories about crabbing on Chesapeake Bay all summer long.
Easy Prep Ahead
If you want something you can make before your event, these are perfect. Whip up the filling up to two days before, cover tightly, and toss it in the fridge. Shape the crescents and stash them on a pan, wrapped up, in the fridge up to eight hours ahead. For longer storage, freeze the uncooked ones on a tray, then toss into a freezer bag for about four weeks. Pop straight from the freezer into a hot 375°F oven and bake for 15-18 minutes when you're ready.
Fun Twists
This format leaves you loads of room to play. Switch out the crab for diced shrimp or flaky cooked salmon if you’re feeling adventurous. Want to skip seafood? Chopped, canned artichokes and a handful of spinach make it vegetarian-friendly. Mix up your cheese—try nutty Gruyère, spicy pepper jack, or tangy feta. Add extras like tiny diced peppers, a squeeze of hot sauce, or swap in whatever fresh herbs you love best to make it your own.
How To Serve
These are best served while still warm, about five minutes after coming out of the oven. For a laidback hangout, pile them on a platter with a couple of lemon wedges to squeeze. Fancier dinner? Set them out with a little bowl of extra seafood seasoning or whip up a super simple lemon mayo dip. Pair with a crisp cold white wine like Sauvignon Blanc or go for a light lager. To cut the richness, offer a cool cucumber salad on the side.
Pin it
Once you try these, they’ll be your go-to for gatherings. They’re packed with flavor and so easy to toss together with whatever you’ve got handy.
Frequently Asked Questions
- → Can I use imitation crab meat for this?
Absolutely! Go ahead and use imitation crab if that’s what you’ve got. It’s cheaper and tastes great, though real crab—fresh or canned—will taste more like the real deal.
- → How long in advance can I get these ready?
You can mix the crab filling a whole day ahead and chill it in the fridge. But don’t put them in dough or bake until you’re about to serve them. That way the rolls stay flaky and fresh.
- → What if I don’t have Old Bay?
No biggie! Any seafood spice blend will do. Or just mix some paprika, black pepper, cayenne, and a little celery salt together—that’ll work too.
- → Is it OK to freeze these?
For sure! You can stick them in the freezer before or after they’re baked. If freezing raw, freeze on a tray first then bag them up. If baked, cool them before freezing. To reheat, just pop 'em in the oven at 350°F until they're hot all through.
- → What dips go best with these bites?
They’re yummy by themselves but taste awesome with cocktail sauce, tartar, lemon aioli, or remoulade. Want some heat? Try sriracha mayo on the side.
- → How do I know when they’re done?
When they look golden on the outside after about 12 to 15 minutes at 375°F, they’re ready. Baked crescents should be crisp and cooked all the way through.