Crab Rangoon Crescent Rolls Recipe
If there’s one hors d’oeuvre my family begs me to bring to every get-together, it’s Crab Rangoon Crescent Rolls. Imagine the irresistible flavors of that classic creamy crab filling, but tucked inside buttery, flaky pastry instead of the usual wonton. Whether you’re looking for an easy party starter or a cozy snack for movie night, these little golden rolls never fail to deliver big flavor and delightful crunch. Bonus: they’re so simple, you don’t need to be a kitchen pro to pull off a batch everyone will rave about.
Ingredients You’ll Need
You only need a handful of simple ingredients to make Crab Rangoon Crescent Rolls truly shine. Each one brings something special to the table—creamy richness, savory seafood, a pop of fresh flavor, or that indispensable golden crunch.
- Cream Cheese (4 ounces, softened): The silky base of your filling—make sure it’s fully softened for the smoothest blending.
- Imitation Crab (4 ounces, chopped): The star of the show—mild, sweet, and the perfect seafood bite in every roll.
- Green Onion (1, minced): Adds freshness and just a hint of gentle onion bite to balance the rich filling.
- Worcestershire Sauce (1/2 tsp): A little secret ingredient that adds an understated depth and umami punch.
- Garlic Powder (1/2 tsp): Essential for a warm, savory background without overpowering the other flavors.
- Pepperidge Farms Puff Pastry (1 box, room temperature): Flaky and foolproof—let it sit out until it’s easy to work with for best results.
- Flour (small amount): Just for dusting your work surface, making pastry handling a breeze.
- Butter (1/8 cup, melted): Gives your rolls that gorgeous, buttery gloss and flavor.
- Cooking Spray: Ensures nothing sticks, so your Crab Rangoon Crescent Rolls come off the tray in one beautiful piece.
How to Make Crab Rangoon Crescent Rolls
Step 1: Preheat the Oven
Begin by setting your oven to 400°F so it’s perfectly hot for baking by the time you’re ready. Giving your oven that bit of extra time up front means your Crab Rangoon Crescent Rolls will puff up beautifully as soon as they go in.
Step 2: Mix Up the Filling
In a mixing bowl, combine the softened cream cheese, chopped imitation crab, minced green onion, Worcestershire sauce, and garlic powder. Stir everything together until it’s nice and creamy, making sure the crab and green onion are evenly distributed throughout. This is the heart of that classic Crab Rangoon flavor, so taste and adjust seasoning if you like!
Step 3: Prepare the Puff Pastry
Lightly dust your work surface with flour so the pastry won’t stick. Unfold the sheets and, using a pizza cutter, slice each puff pastry sheet into three even strips. Then cut each strip diagonally to form six triangles per sheet—twelve triangles in all. This is the secret to getting perfectly portioned bites.
Step 4: Fill and Roll
Spoon two or three teaspoons of the creamy crab mixture onto the wide end of each triangle. To make things efficient, dollop out all the filling before you start rolling; that way, every Crab Rangoon Crescent Roll gets its fair share. Then, simply roll up each triangle from the wide end to the tip, tucking in the filling as you go.
Step 5: Prep Your Baking Sheet
Line a baking sheet with parchment paper and give it a light mist of cooking spray. This step ensures nothing sticks and cleanup is a breeze, so you can focus on enjoying your snack instead of scrubbing pans.
Step 6: Arrange the Rolls
Lay all twelve of your freshly rolled Crab Rangoon Crescent Rolls evenly across the prepared baking sheet. Give them a little space so the hot oven air can circulate and create that glorious, crispy flake.
Step 7: Butter Up
Brush each crescent roll with melted butter for that irresistible golden sheen and a little extra richness. Don’t skip this step—the aroma alone is worth it!
Step 8: Bake
Slide the tray into your preheated oven and bake for 20–23 minutes. You’ll know they’re ready when the pastry is puffed, deeply golden, and you’re fighting the urge to sample one straight off the pan. The filling will be hot and melty, held perfectly in that crunchy shell.
How to Serve Crab Rangoon Crescent Rolls
Garnishes
For the perfect finishing touch, sprinkle your Crab Rangoon Crescent Rolls with a bit of chopped fresh chives or green onions right as they come out of the oven. A little cracked black pepper or a light dusting of sesame seeds also adds visual appeal and a pop of flavor.
Side Dishes
These rolls are delicious solo, but they play so well with others! Serve them with a tangy sweet chili sauce or classic soy sauce for dipping. For a full spread, pair with an Asian-inspired crunchy slaw, a bowl of hot-and-sour soup, or light steamed veggies to balance out the rich filling.
Creative Ways to Present
Show off your Crab Rangoon Crescent Rolls by stacking them in a spiral on a pretty platter, arranging them like flower petals, or skewering them on decorative cocktail picks. For parties, consider setting up a DIY dipping station with a handful of sauces so everyone can find their favorite flavor combination.
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if!) you have any rolls left, store them in an airtight container in the fridge. They’ll keep well for up to three days. The pastry will lose a little crispness, but the flavor stays lovely.
Freezing
These are freezer-friendly! Once baked and cooled, place the Crab Rangoon Crescent Rolls in a single layer in a zip-top bag or airtight container. Freeze for up to two months. For best texture, wrap individually in foil so they don’t stick together.
Reheating
To bring leftovers back to life, pop them in a 350°F oven or toaster oven for about 8–10 minutes, or until warmed through and the outside is crisp again. The microwave works in a pinch, but the pastry will be softer.
FAQs
Can I use real crab meat instead of imitation crab?
Absolutely! Real crab will make these Crab Rangoon Crescent Rolls extra decadent. Just be sure to check for any shell fragments and chop the crab finely so it blends well into the creamy filling.
What can I use if I don’t have puff pastry?
While puff pastry gives that irresistible flakiness, crescent roll dough can also work in a pinch for a softer, breadier roll. Just adjust the baking time accordingly and keep an eye on the color.
Can I make these ahead for a party?
Definitely! Assemble the rolls up to the point of baking and refrigerate, covered, for a few hours. When you’re ready, just brush with butter and pop them in the oven. They’re party-perfect and hassle-free.
How can I make these rolls spicier?
Stir a little Sriracha, finely minced jalapeño, or a sprinkle of chili flakes into the filling mixture. You could also serve them with a spicy dipping sauce on the side for guests who love some heat.
Do I need to thaw the puff pastry before using?
Yes, thawing lets you easily unfold and cut the pastry without cracking. Set it out on the counter while you prep the filling—it only needs about 30–40 minutes to soften and be just right for rolling.
Final Thoughts
I can’t recommend these Crab Rangoon Crescent Rolls enough—they’re easy, crowd-pleasing, and endlessly adaptable for every occasion. Give them a try the next time you’re craving something savory, creamy, and perfectly snackable. You may just find yourself making them on repeat!
Print
Crab Rangoon Crescent Rolls Recipe
- Total Time: 35-38 minutes
- Yield: 12 Rolls 1x
- Diet: Vegetarian
Description
Crab Rangoon Crescent Rolls are a delightful fusion of the classic Crab Rangoon filling wrapped in flaky puff pastry, creating a perfect appetizer or snack for any occasion.
Ingredients
Filling:
- 4 ounces Cream Cheese (softened)
- 4 ounces Imitation Crab (chopped)
- 1 Green Onion (minced)
- 1/2 tsp Worcestershire Sauce
- 1/2 tsp Garlic Powder
Rolls:
- 1 box Pepperidge Farms Puff Pastry (room temperature)
- Flour (small amount)
- 1/8 cup Butter (melted)
- Cooking Spray
Instructions
- Preheat oven to 400℉.
- Mix together cream cheese, imitation crab, green onion, Worcestershire, and garlic powder. Set aside.
- Place a small amount of flour on the working surface to help with sticking. With a pizza cutter, cut puff pastry into three even strips then make a diagonal line across each strip. (There will be two pieces of puff pastry in the box, and you will have 6 triangles out of each, for a total of 12.)
- Place two or three teaspoons of cream cheese mixture at the widest edge of the triangle and roll up. It’s best to place the mixture on all of them, then roll up to make sure you have enough to go around.
- Place parchment paper on a baking sheet and spray with cooking spray.
- Place the 12 rolls evenly on the baking sheet.
- Brush with melted butter.
- Bake for 20-23 minutes. Makes 12.
- Prep Time: 15 minutes
- Cook Time: 20-23 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Crab Rangoon, Crescent Rolls, Appetizer Recipe, Fusion Cuisine
