Crab Cheese Crescent Rolls (Print Version)
# Ingredients:
→ Filling
01 -
225 grams cream cheese, softened
02 -
120 grams crab meat, drained and flaked or imitation crab, chopped
03 -
30 grams green onions, finely chopped
04 -
60 grams shredded cheddar cheese
05 -
15 millilitres lemon juice
06 -
1 teaspoon garlic powder
07 -
0.5 teaspoon Old Bay seasoning
08 -
Salt and pepper, to taste
→ Dough and Finishing
09 -
1 can (227 grams) refrigerated crescent roll dough
10 -
1 egg, beaten
# Instructions:
01 -
In a medium mixing bowl, combine softened cream cheese, crab meat, green onions, shredded cheddar cheese, lemon juice, garlic powder, Old Bay seasoning, salt, and pepper. Mix thoroughly until smooth and evenly incorporated.
02 -
Set oven to 190°C and allow to fully preheat.
03 -
Open the can of crescent roll dough and separate it into triangles along the perforations. Arrange triangles with the wide end closest to you.
04 -
Place 15–30 grams of crab filling (1–2 tablespoons) at the wide end of each dough triangle. Gently roll up each triangle toward the pointed end, encasing the filling and pinching the edges to seal.
05 -
Place filled crescents on a parchment-lined baking sheet, ensuring space between each piece.
06 -
Brush the tops of the rolls with beaten egg for a glossy finish.
07 -
Bake in preheated oven for 12–15 minutes or until rolls are golden and puffed. Remove from oven once done.
08 -
Allow to cool slightly before serving. Present warm as an appetizer.
# Notes:
01 -
For best results, ensure cream cheese is fully softened to prevent lumps in the filling.
02 -
Allow crescent rolls to cool for a few minutes before serving to avoid burning from hot filling.