These crab cheese filled crescent rolls tuck a creamy, savory seafood filling inside flaky golden dough.
They are fast to shape, bake in about 12 minutes, and disappear from the plate just as fast, which makes them a reliable appetizer for game days and gatherings.
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Why This Crab Cheese Filled Crescent Rolls Recipe Works
Flaky crescent dough wraps a warm, creamy seafood filling, so each bite has crisp edges and a soft center. The shortcut dough saves the work of making pastry.
The filling needs only a few ingredients and mixes in one bowl. Cream cheese keeps it moist, and cheddar adds a sharp savory edge.
The rolls bake in about 12 minutes, so they are ready fast for a gathering or a weeknight snack plate.
Ingredients for Crab Cheese Filled Crescent Rolls
- 1 can refrigerated crescent dinner roll dough, 8 oz, makes 8 rolls
- 4 oz cream cheese, softened
- 1/2 cup cooked crab meat, shredded, or imitation crab
- 1/2 cup shredded cheddar cheese
- 1 tbsp green onions, sliced
- 1/2 tsp garlic powder
- 1/2 tsp seafood seasoning, optional
- 1 tbsp unsalted butter, melted, for brushing
Crescent roll dough. Look for the refrigerated can. Keep it cold until you are ready to shape the rolls so the dough stays easy to handle.
Crab meat. Cooked lump crab gives the richest flavor, and imitation crab works well when chopped finely.
Cream cheese. Soften it fully so the filling mixes smooth without lumps.
Cheddar. Sharp cheddar stands up to the mild crab. Shred it fresh for better melting.
Seasoning. Garlic powder and a pinch of seafood seasoning add savory depth. Skip the seasoning blend if you want a milder filling.
How to Make Crab Cheese Filled Crescent Rolls
1. Heat the oven Heat the oven to 375 degrees F and line a baking sheet with parchment paper.
2. Make the filling Stir the cream cheese, crab, cheddar, green onions, garlic powder, and seafood seasoning in a bowl until evenly combined.
3. Shape the rolls Unroll the dough and separate the 8 triangles. Place a heaping spoonful of filling near the wide end of each triangle.
4. Roll them up Roll each triangle from the wide end to the point and set it on the sheet with the tip tucked underneath.
5. Brush and bake Brush the tops with melted butter and bake for 11 to 13 minutes, until deep golden brown and puffed.
6. Cool briefly Let the rolls rest for 5 minutes, since the filling stays very hot.
How to Serve Crab Cheese Filled Crescent Rolls
Serve the rolls warm with ranch dressing or a squeeze of lemon. They go well on a snack board with whipped feta dip with honey and creamy white queso dip. Round out the spread with a bowl of Italian house salad and creamy cucumber salad.
How to Store and Reheat Crab Cheese Filled Crescent Rolls
Refrigerate cooled rolls in an airtight container for up to 3 days. Do not freeze them, since the cream cheese filling turns grainy. Reheat in an oven set to 350 degrees F for 8 to 10 minutes until they reach 165 degrees F.
Tips and Variations for Crab Cheese Filled Crescent Rolls
Keep the dough cold. Warm dough tears and sticks. Work quickly and return it to the refrigerator if it softens.
Pinch the seams. Press the edges together lightly so the filling does not leak onto the pan.
Dry the crab. Squeeze excess liquid out of the crab so the filling does not soak the dough.
Use parchment. It prevents sticking and makes cleanup simple.
Add heat. Mix in a little diced jalapeno for a spicy kick and wear gloves when you chop it.
Make ahead. Shape the rolls and refrigerate them on the pan for up to 4 hours, then bake just before serving.
Note the allergens. Crab is shellfish, and the dough and cheese contain wheat and dairy, so label the tray for guests.
Handle seafood safely. Keep the filling cold until baking, and read the University of Minnesota Extension guide to storing leftovers for reheating basics.
Frequently Asked Questions About Crab Cheese Filled Crescent Rolls
Can I use imitation crab in crab cheese filled crescent rolls?
Yes. Chop it finely and blot it dry before mixing it with the cream cheese.
How do I keep crab cheese filled crescent rolls from leaking?
Use a modest spoonful of filling, keep the dough cold, and tuck the tip under each roll.
Can I make crab cheese filled crescent rolls ahead?
Yes. Shape them, cover the pan, and refrigerate for up to 4 hours before baking.
What temperature should I bake them at?
375 degrees F is typical for the dough, but follow the package if it lists a different setting.
Can I use puff pastry instead?
Yes. Cut squares, fill, fold into triangles, and bake until puffed and golden.
Crab and Cheese Filled Crescent Rolls
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Pastry brush
Ingredients
Main Ingredients
- 1 can refrigerated crescent dinner roll dough 8 oz, makes 8 rolls
- 4 oz cream cheese softened
- ½ cup cooked crab meat shredded, or imitation crab
- ½ cup shredded cheddar cheese
- 1 tbsp green onions sliced
- ½ tsp garlic powder
- ½ tsp seafood seasoning optional
- 1 tbsp unsalted butter melted, for brushing
Instructions
Cooking
- Mix the filling. Stir the cream cheese, crab, cheddar, green onions, garlic powder, and seafood seasoning together until combined.
- Fill the dough. Separate the 8 crescent triangles and place a spoonful of filling at the wide end of each.
- Roll and brush. Roll up each triangle, set it on a parchment lined sheet, and brush with the melted butter.
- Bake until golden. Bake at 375 degrees F for 11 to 13 minutes until puffed and golden brown.
- Cool slightly. Rest 5 minutes before serving warm.
