Description
Crab Rangoon Crescent Rolls are a delicious fusion appetizer combining the creamy, savory flavors of classic crab rangoon filling wrapped in flaky, buttery crescent roll dough. These easy-to-make bites are perfect for parties or a tasty snack, baked to golden perfection and served warm with sweet chili or soy sauce for dipping.
Ingredients
Scale
Filling
- 1 package (8 oz) cream cheese, softened
- 4 oz imitation crab meat, finely chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon Worcestershire sauce
- Salt and black pepper to taste
Dough and Topping
- 1 can refrigerated crescent roll dough
- 1 teaspoon sesame seeds
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
For Serving
- Sweet chili sauce or soy sauce
Instructions
- Prepare the filling: In a medium mixing bowl, combine the softened cream cheese and finely chopped imitation crab meat. Mix thoroughly until smooth and well combined. Add soy sauce, garlic powder, onion powder, Worcestershire sauce, and a pinch of salt and black pepper. Stir well and taste to adjust seasoning as needed. The mixture should be creamy yet thick enough to hold its shape when placed on the dough.
- Preheat oven and prepare baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and allow even baking.
- Prepare crescent dough: Unroll the refrigerated crescent roll dough and separate it into triangles along the pre-scored lines. Each triangle will be used to make one roll.
- Assemble the rolls: Place approximately 1 tablespoon of the crab filling near the wider base of each dough triangle. Be careful not to overfill to prevent leaking during baking. Fold the sides in slightly and roll the dough from the wide end toward the tip, sealing edges by pinching gently to keep the filling enclosed.
- Apply egg wash and add sesame seeds: In a small bowl, beat one egg with one tablespoon of water to create an egg wash. Lightly brush the tops of each crescent roll with the egg wash to promote golden, glossy browning. Sprinkle sesame seeds evenly over the rolls for added flavor and visual appeal.
- Bake: Place the assembled rolls on the prepared baking sheet, spaced apart to allow for expansion. Bake in the preheated oven for 12 to 15 minutes, or until the crescent rolls turn golden brown and slightly puffed. Monitor closely in the final minutes to avoid over-baking.
- Cool and serve: Remove the rolls from the oven and let them cool for about 5 minutes so the filling sets slightly, making them easier to handle. Serve warm with sweet chili sauce, soy sauce, or your preferred dipping sauce.
Notes
- For best results, ensure the cream cheese is softened to room temperature for easy mixing.
- Do not overfill the dough triangles to prevent filling from leaking during baking.
- Feel free to substitute imitation crab meat with real crab meat for a more authentic flavor, adjusting seasoning accordingly.
- Sesame seeds are optional but add a nice crunch and visual appeal.
- These rolls are best enjoyed warm but can be reheated in the oven for a few minutes if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Crab Rangoon, Crescent Rolls, Appetizer, Crab Dip, Party Snack, Baking, Seafood, Cream Cheese
