Crab & Cheese Filled Crescent Rolls turn flaky dough into an elegant, seafood-packed appetizer or snack that’s perfect for gatherings or cozy nights in. Lump crab meat and rich cheeses are folded into soft, buttery crescents, creating bites that are crisp on the outside and loaded with creamy, savory filling.
Ready in minutes and easy to prepare, these rolls deliver restaurant-inspired flavor with minimal effort and maximum crowd-pleasing appeal—ideal for holiday spreads, brunches, or anytime you want something luxurious with comforting warmth.
Why You’ll Love It
Each roll bursts with the gentle sweetness of crab and tangy cheddar or cream cheese, wrapped in a delicate crescent that browns beautifully as it bakes. The filling is creamy, savory, and dotted with herbs or green onions, making every bite memorable.
Crescent rolls are quick to fill, shape, and bake—no special tools or techniques required. Serve them hot with dipping sauces or chilled for parties; they’re versatile, impressive, and totally irresistible for seafood fans and comfort food lovers alike.
Key Ingredients
Fresh lump crab or quality canned crab gives the best flavor and texture—drain well for creamy, not soggy filling. Softened cream cheese forms the base, combining with cheddar for richness and melt.
Green onions or chives provide a mild bite, while lemon juice adds brightness. Crescent dough (store-bought or homemade) is the reliable pastry wrap, baking up golden and flaky. Optional extras like Old Bay seasoning, garlic powder, or fresh dill bring even deeper flavor to the rolls.
Ingredients
- 1 (8 oz) can refrigerated crescent roll dough
- 6 oz lump crab meat, drained and flaked
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar or Swiss cheese
- 2–3 tablespoons chopped green onions or chives
- 1 tablespoon lemon juice
- 1/2 teaspoon Old Bay seasoning or garlic powder
- 2 tablespoons chopped fresh parsley (optional)
- Salt and black pepper, to taste
- Optional: melted butter for brushing, paprika for garnish
Preparation
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment. In a bowl, mix cream cheese, cheddar, green onions, lemon juice, Old Bay, parsley, and seasonings until smooth. Fold in crab gently so chunks remain.
Unroll crescent dough and separate into triangles. Place a generous spoonful of crab-cheese filling near the base of each triangle, then roll up from wide end to point, tucking in edges to contain filling. Curve tips to form classic crescent shape.
Arrange rolls seam-side down on the tray. Brush lightly with melted butter and sprinkle with paprika for color, if using. Bake 12–15 minutes, until rolls are puffed and deeply golden, and cheese is melted. Cool briefly and serve warm or at room temperature.
Tips & Tricks
Drain crab well and pick out any shell bits for the smoothest filling. Use cold dough for easiest rolling—warm or sticky dough may tear. Don’t overfill each triangle; a rounded tablespoon of filling is plenty for neat, contained rolls.
Seal edges as you roll for tidy snacks; pinched seams prevent cheese leaks during baking. If you want extra crispness, bake rolls spaced well apart; for softer bites, nestle crescents together in the pan.
Mix filling briskly before adding crab, then gently fold crab in last to keep pieces distinct. Taste filling before stuffing; adjust salt, lemon, or herbs to your liking.
Leftover rolls can be reheated in the oven or air fryer to restore flakiness. They freeze well—thaw and warm for party snacks on demand.
Substitutions and Variations
Swap crab for cooked shrimp, lobster, or even diced cooked chicken for different flavors. Use goat cheese, Boursin, or shredded mozzarella in place of cheddar for a unique spin.
Add diced red bell pepper, jalapeño, or a pinch of cayenne to the mix for a spicy version. Use dill, tarragon, or basil instead of parsley for alternative herbal notes. Replace crescent dough with puff pastry or biscuit dough for bigger, flakier snacks.
Vegan crab alternatives and dairy-free cheese spreads work for seafood-free or allergy-friendly adaptations. Make mini rolls for bite-sized appetizers or big, stuffed crescents as a meal centerpiece.
Try smoked paprika, black sesame seeds, or parmesan shavings on top for added visual flair and flavor.
Serving Suggestions
Pile warm Crab & Cheese Filled Crescent Rolls on a platter with lemon wedges and parsley for color. Serve with dips like remoulade, spicy aioli, honey mustard, or cocktail sauce for a party-ready tray.
As an elegant starter, pair with a simple salad, gazpacho, or soup. They’re lovely for brunch with fruit and mimosas, or as part of a seafood spread alongside shrimp cocktail, crab cakes, and oysters.
Cut into smaller bites and serve in mini cupcake liners for gatherings or passed hors d’oeuvres. For lunch, add to a bento box with fresh veggies and fruit. Rolls are great hot or at room temp—take them on picnics, road trips, or to potlucks.
Garnish with a sprinkle of fresh herbs or edible flowers for a festive look. Leftovers work in lunchboxes, or can be sliced and toasted for next-day snacks.
