Description
These Crab Rangoon Crescent Rolls are a delightful fusion appetizer combining the creamy, savory filling of traditional crab rangoon with flaky, buttery crescent roll dough. Perfectly baked to golden perfection and sprinkled with sesame seeds, they make an easy-to-make, crowd-pleasing finger food 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 & 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 well until smooth and creamy. Stir in soy sauce, garlic powder, onion powder, Worcestershire sauce, and season with salt and black pepper to taste. Adjust seasonings to ensure the filling is flavorful yet thick enough to hold shape.
- Preheat the Oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and ensure even baking.
- Prepare Crescent Dough: Unroll the refrigerated crescent roll dough and separate it into triangles along the pre-scored lines. Each triangle will form one Crab Rangoon crescent roll.
- Fill the Dough: Spoon about 1 tablespoon of the crab mixture near the wider base of each triangle. Be careful not to overfill to avoid leakage. Fold the sides in slightly and then roll the triangle up from the wide end toward the tip, gently pinching the seams to seal properly.
- Apply Egg Wash and Add Toppings: In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush the tops of each crescent roll lightly with the egg wash to promote a golden, glossy finish. Sprinkle with sesame seeds for added flavor and appearance.
- Bake: Place the prepared crescent rolls on the baking sheet with space between each to allow for expansion. Bake in the preheated oven for 12 to 15 minutes, or until golden brown and slightly puffed. Watch carefully towards the end to avoid over-browning.
- Cool and Serve: Remove from oven and allow the rolls to cool on the baking sheet for about 5 minutes to let the filling set. Serve warm with sweet chili sauce, soy sauce, or your preferred dipping sauce.
Notes
- Use imitation crab meat or real crab meat based on preference and availability.
- Do not overfill the crescent triangles to prevent leaking during baking.
- Egg wash helps achieve a shiny, golden finish but can be omitted for an egg-free option.
- Leftover rolls can be stored in an airtight container and reheated in the oven to retain crispness.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes to the filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Crab rangoon, crescent rolls, appetizer, crab appetizer, easy party food, baked crab rangoon, cream cheese crab dip
