Crab-filled Crescent Snacks Recipe

Introduction

These crab-filled crescent snacks are a delicious and easy appetizer perfect for any occasion. With a creamy crab filling wrapped in flaky crescent dough, they’re sure to be a crowd-pleaser. Serve them warm with a tangy sweet-and-sour sauce for dipping.

Ingredients

• 1 (6-oz.) can crabmeat, rinsed, well drained
• 1 (3-oz.) package cream cheese, softened
• 2 tablespoons sliced green onions
• 1/4 teaspoon garlic salt
• 2 cans (8 oz each) refrigerated Pillsbury™ Original Crescent Rolls (8 count)
• 1 egg yolk
• 1 tablespoon water
• 1 teaspoon sesame seeds
• 1 (9-oz.) jar (about 1 cup) sweet-and-sour sauce

Instructions

1. Step 1: Preheat the oven to 375°F. Lightly spray a large cookie sheet with nonstick cooking spray. In a small bowl, combine crabmeat, cream cheese, green onions, and garlic salt; mix well.
2. Step 2: Unroll both cans of crescent dough and separate into 16 triangles. Cut each triangle in half lengthwise to make 32 smaller triangles.
3. Step 3: Place about 1 teaspoon of the crab mixture on each triangle, about 1 inch from the short side. Fold the short ends over the filling, pinch the sides to seal, and roll up the triangle. Arrange the rolled snacks on the prepared cookie sheet.
4. Step 4: In a small bowl, whisk together the egg yolk and water. Brush this egg wash over each rolled snack and sprinkle evenly with sesame seeds. Discard any leftover egg mixture.
5. Step 5: Bake the snacks at 375°F for 15 to 20 minutes, or until golden brown. Serve warm with sweet-and-sour sauce for dipping.

Tips & Variations

• For extra flavor, add a pinch of cayenne pepper or Old Bay seasoning to the crab mixture.
• You can substitute green onions with finely chopped chives or fresh parsley.
• Try using spicy mayo or cocktail sauce instead of sweet-and-sour sauce for a different dipping option.

Storage

Store leftover snacks in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for about 5-7 minutes to restore crispiness. These snacks are best served warm and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh crab instead of canned crabmeat?

Yes, fresh cooked crab can be used. Just make sure it is well drained and finely shredded to blend nicely with the cream cheese filling.

Can I prepare these snacks ahead of time?

You can assemble the crescent snacks and refrigerate them on the baking sheet for up to a few hours before baking. Just cover them loosely with plastic wrap and bake as directed when ready.

Crab-filled Crescent Snacks Recipe

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4.6 from 110 reviews

Delicious crab-filled crescent snacks that combine creamy crab filling with flaky, golden crescent rolls, lightly brushed with an egg wash and sprinkled with sesame seeds, perfect for a savory appetizer served with sweet-and-sour sauce.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 32 snacks 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 1 (6-oz.) can crabmeat, rinsed, well drained
• 1 (3-oz.) package cream cheese, softened
• 2 tablespoons sliced green onions
• 1/4 teaspoon garlic salt

Dough & Topping

• 2 cans (8 oz each) refrigerated Pillsbury™ Original Crescent Rolls (8 count each)
• 1 egg yolk
• 1 tablespoon water
• 1 teaspoon sesame seeds

Dipping Sauce

• 1 (9-oz.) jar (about 1 cup) sweet-and-sour sauce

Instructions

1. Preheat and Prepare: Heat your oven to 375°F. Lightly spray a large cookie sheet with nonstick cooking spray to prevent sticking during baking.
2. Make the Filling: In a small bowl, combine the rinsed and drained crabmeat with softened cream cheese, sliced green onions, and garlic salt. Mix everything well until fully incorporated.
3. Prepare Dough Triangles: Unroll both cans of refrigerated crescent dough and separate into 16 triangles per can, for a total of 32 triangles. Then, cut each triangle in half lengthwise to create even smaller triangles.
4. Fill and Roll: Place about 1 teaspoon of the crab mixture on the center of each triangle approximately 1 inch from the short side. Fold the short ends over the filling, pinch the sides securely to seal, and then roll up each triangle carefully to encase the filling.
5. Apply Egg Wash and Sesame Seeds: In a small bowl, whisk together the egg yolk and water. Brush this mixture over each rolled snack to help them brown beautifully in the oven. Sprinkle sesame seeds on top, then discard any remaining egg wash.
6. Bake: Bake the snacks on the prepared cookie sheet at 375°F for 15 to 20 minutes, or until they are golden brown and puffed up.
7. Serve: Remove from oven and serve warm alongside the sweet-and-sour sauce for dipping.

Notes

• You can substitute fresh crab meat if preferred, adjusting quantity accordingly.
• If you like a spicier kick, add a pinch of cayenne pepper or hot sauce to the crab filling.
• Make sure to seal the dough edges well to prevent filling leakage during baking.
• Leftover snacks can be reheated in an oven to maintain crispiness.
• The sweet-and-sour sauce pairs perfectly, but feel free to try other dipping sauces like cocktail or tartar sauce.

Keywords: Crab crescent snacks, crab appetizers, crescent roll snacks, savory crab appetizers, easy baked snacks