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Whenever I need something quick to nibble or a speedy lunch, I always go with these Crescent Rolls filled with crab and cream cheese. The creamy, cheesy seafood wrapped in that buttery bread pleases everyone—kids who say they’re picky and adults who love a little flair.
The first batch happened during a Sunday sports hangout with friends. Ever since, everyone expects them. My daughter, who acts like crab is gross, usually sneaks a few extra.
Delicious Ingredients
- Green onions: Toss in thin-cut scallions for that sharp, refreshing taste
- Crescent roll dough: Soft, buttery wraps—find sheets with no perforations to help with rolling
- Salt: Sprinkle in some fine sea salt so every bite is full of flavor and blends easy
- Crab meat: Go with either real or imitation crab, just squeeze out any liquid for the perfect bite
- Mayonnaise: Regular mayo binds everything and keeps it nice and creamy
- Cayenne pepper: Adds a mild kick—just use as much as you want
- Cream cheese: Choose the kind in a block, full-fat gives the best rich texture and melts perfectly
Easy Steps
- Bake and Finish:
- Put each stuffed bundle seam-side down onto a tray with parchment. Spread them out a little so the outsides get crisp. Slide into the oven and bake about ten or fifteen minutes till they’re golden brown and not raw in the middle.
- Fill and Pinch:
- Scoop a little of the cream cheese mix onto every dough square. Grab the corners across from each other, fold up, and pinch so they stay closed. Careful not to add too much filling or they’ll leak.
- Whip Up the Filling:
- In a big bowl, stir together the crab, mayo, cream cheese, salt, onion, and cayenne until you get a smooth, creamy mix. If it seems runny, put it in the fridge briefly.
- Slice Up Squares:
- Use a sharp pizza cutter or knife to cut the dough into two dozen little squares. Moving fast helps keep the dough cool and simple to shape.
- Roll Out Your Dough:
- Lay the crescent dough out on your counter dusted with a bit of flour. Pat seams shut to form one big slab, then roll with a floury rolling pin to make a big, even rectangle—try to keep it even all over.
- Get the Oven Ready:
- Preheat the oven to 375 F so it’s ready when your rolls are—hot ovens help them puff up and turn golden fast.
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My favorite thing is how the cream cheese turns extra creamy and smooth when it bakes. I remember the picnic when my aunt brought a tray—everyone kept grabbing more until the plate was empty.
Storing Leftovers
Let them cool down all the way before popping into a sealed container for the fridge. They’ll last up to three days. Warm in the oven so they’re crunchy again. If you want to keep them longer, freeze already baked rolls for up to two months. Thaw and reheat whenever you need them.
Different Twists
Need less fat? Grab lighter cream cheese or a low-fat mayo. Got no crab? Toss in cooked shrimp or chicken for a change. For extra flavor, mix in a handful of shredded sharp cheese or dice in some bell peppers.
Tasty Ways to Share
Set these out as grab-and-go snacks with your top bubbly drink or punch. Want to get fancy? Sprinkle chives on top or plate with bright lemony greens and salad. They’re also perfect for kids after school, especially fresh from the oven.
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How This Snack Started
Pillsbury-style dough has been a staple in American homes forever, showing up in all kinds of sweet and savory treats. Filling it with creamy stuff is an old party go-to—especially anywhere crab is easy to grab. This snack is like classic crab dip crossed with those old-school cheese pastries your grandma used to make.
Common Recipe Questions
- → Can I use imitation crab meat?
Definitely! Fake crab works great and still gives you a super creamy taste.
- → Are these best served warm?
For sure, eating them hot is the way to go. The center gets melty and the pastry stays crisp.
- → How do I avoid overfilling?
Spoon the filling lightly, don’t heap it up or it might ooze while baking.
- → Is it possible to make them lighter?
Yep! Use lower-fat cream cheese or light mayo. You’ll still get a creamy mix with less guilt.
- → How can I prevent the dough from sticking?
Just sprinkle some flour on your counter and rolling pin. That’ll help the dough slide around easier.
- → Can I make these in advance?
Sure thing! Prep the filling and stick it in the fridge. It’s best to make and bake the bites last minute so they stay flaky.