Crab and Cheese Crescent Rolls

This seafood twist on crescent rolls transforms ordinary appetizers into something special, combining flaky pastry with a rich, creamy crab filling that's ready in under 30 minutes.

I first made these crab crescents for a last minute dinner party when I was short on time, and they've since become my go to impressive appetizer whenever guests arrive unexpectedly.

Ingredients

• Crescent roll dough: Provides the perfect flaky vessel for the filling and saves tremendous time compared to making pastry from scratch
• Crab meat: Brings a delicate seafood flavor that feels luxurious consider splurging on lump crab meat for special occasions
• Cream cheese: Creates the creamy base for the filling choose full fat for the richest texture
• Shredded cheddar cheese: Adds a sharp flavor contrast that complements the sweet crab
• Mayonnaise: Contributes richness and helps bind the filling together
• Dijon mustard: Provides a subtle tang that cuts through the richness use authentic French Dijon for best flavor
• Lemon juice: Brightens the entire dish always use fresh squeezed for the cleanest flavor
• Garlic powder: Infuses savory notes without overpowering the delicate crab
• Black pepper: Adds just enough heat to enhance the other flavors

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 375°F and line a baking sheet with parchment paper which prevents sticking and makes cleanup easier. The proper temperature ensures the crescents will rise perfectly while developing a golden crust.

Create the Filling:

Combine crab meat, softened cream cheese, shredded cheddar, mayonnaise, Dijon mustard, lemon juice, garlic powder, and black pepper in a medium bowl. Mix gently but thoroughly, being careful not to break up the crab meat too much. The filling should be creamy but still have visible pieces of crab for texture and visual appeal.

Assemble the Crescents:

Unroll the crescent dough on a clean surface and separate into triangles. Spoon approximately one to two tablespoons of the crab mixture onto the wide end of each triangle, leaving a small border around the edges. Be careful not to overfill or the mixture will leak during baking.

Roll and Shape:

Starting from the wide end where the filling sits, carefully roll the dough toward the pointed end. Gently press the edges to seal in the filling, then slightly curve the rolled crescents to form the traditional crescent shape. This shape not only looks attractive but helps keep the filling inside.

Bake to Perfection:

Place the prepared crescents on your lined baking sheet, spacing them about two inches apart to allow for expansion. Bake for 12 to 15 minutes, watching carefully toward the end to achieve the perfect golden brown color without burning. The crescents should puff up and develop a crispy exterior while maintaining a tender interior.

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My absolute favorite way to enjoy these is with a glass of crisp white wine. My husband still talks about the first time I made these during our anniversary dinner when we couldnt get a reservation at our favorite seafood restaurant.

Storage and Make-Ahead Tips

While best enjoyed fresh from the oven, these crescents can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 350°F oven for about 5 minutes until warmed through. Avoid microwaving as this will make the pastry soggy.

If you want to prepare these ahead of time, you can make the filling up to 24 hours in advance and store it covered in the refrigerator. Alternatively, you can assemble the entire crescents, place them on a baking sheet, cover with plastic wrap, and refrigerate for up to 3 hours before baking. You may need to add 1-2 minutes to the baking time if baking from cold.

Substitutions and Variations

This recipe welcomes creative adaptations based on what you have available. Try using smoked salmon instead of crab for an equally delicious version, or substitute cooked and chopped shrimp for a different seafood option. Vegetarians can enjoy this by replacing the seafood with finely chopped artichoke hearts and spinach.

For the cheese, experiment with different varieties like Gruyère for a nutty flavor or pepper jack for some heat. The herbs can also be varied—try fresh dill or chives in place of parsley for different flavor profiles that still complement the seafood beautifully.

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Serving Suggestions

These crab crescents shine as part of a larger appetizer spread but can also be served alongside a simple green salad for a light lunch. For a more substantial meal, pair them with a creamy tomato soup or seafood bisque.

When serving at a party, arrange the crescents on a platter with lemon wedges and a small bowl of extra Dijon mustard or a spicy remoulade for dipping. A garnish of microgreens or additional fresh herbs adds a professional finishing touch that elevates the presentation.

Frequently Asked Questions

→ Can I use fresh crab instead of canned?

Yes, fresh crab works perfectly and enhances the flavor, though canned or imitation crab can also be used for convenience.

→ Can I make these ahead of time?

You can prepare the filling in advance, but it’s best to assemble and bake the crescents just before serving for optimal freshness.

→ What other fillings can I use?

You can substitute crab with shrimp, shredded chicken, or even spinach and ricotta for a vegetarian option.

→ How can I add extra flavor to the filling?

For more tang, add extra Dijon mustard or a splash of hot sauce. For a creamier texture, mix in some ricotta or mozzarella cheese.

→ What is the best way to serve these crescents?

These crescents are best served warm, garnished with fresh parsley, and paired with a dipping sauce like garlic aioli or marinara.