Crab Crescent Bites – Creamy, Buttery Appetizer Perfection Recipe

I created Crab Crescent Bites to shake up the usual Crab Appetizers, and there’s one clever ingredient that sets them apart.

I love these Crab Crescent Bites, theyre dangerously easy to eat. Cream cheese folds into sweet lump crab meat and somehow becomes this silky, savory filling that makes you want another before youve finished the first.

I call it Crab Crescent Bites Delight because every time I bring them to a party the plate disappears. They look fancy but feel low-effort, which is my kind of trick, and honestly I make them when I need a quick win that still gets compliments.

Try one and you wont believe how something so simple can taste so showy.

Ingredients

• Cream cheese: rich, creamy, high fat, small protein, low carbs, makes filling silky and tangy.
• Lump crab meat: lean protein, low carb, seafood flavor, slightly sweet, nutritious if fresh.
• Sharp cheddar: adds bold cheesy tang, good protein, higher saturated fat, melts nicely.
• Crescent roll dough: buttery, flaky carbs, adds soft shell, higher in refined flour and fat.
• Lemon juice: bright acidic bite, low cal, adds fresh tang and balances richness.
• Unsalted butter: deep buttery flavor, pure fat, boosts richness and browning when melted.
• Green onions: mild oniony freshness, tiny fiber, vitamin boost and color, light crisp bite.

Ingredient Quantities

• 8 oz cream cheese softened
• 8 oz lump crab meat (or canned crab)
• 1 cup shredded sharp cheddar cheese
• 1/4 cup mayonnaise
• 2 tablespoons finely chopped green onions
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1 tablespoon lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 can (8 oz) refrigerated crescent roll dough 8 rolls
• 1 large egg
• 2 tablespoons unsalted butter
• 2 tablespoons grated Parmesan cheese optional
• 1 tablespoon chopped fresh parsley optional

How to Make this

1. Preheat oven to 375°F and line a baking sheet with parchment paper; let the cream cheese sit at room temperature so it’s nice and soft, and drain the crab meat well, picking out any shells or cartilage.

2. In a medium bowl beat the softened cream cheese until smooth, then stir in the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, kosher salt and black pepper until fully combined.

3. Fold in the lump crab, shredded sharp cheddar and chopped green onions gently so you keep some crab chunks, taste and adjust salt, pepper or lemon if needed.

4. If the filling feels too loose chill it in the fridge for 10 to 15 minutes so it firms up and is easier to fill the dough.

5. Unroll the crescent roll dough and separate into 8 triangles, working on a lightly floured surface or parchment so they dont stick.

6. Spoon about 1 to 2 tablespoons of the crab mixture onto the wide end of each triangle, dont overfill or they’ll burst while baking.

7. Roll each triangle from the wide end toward the point, tuck and pinch the seams gently to seal, then place seam side down on the prepared baking sheet.

8. Whisk the large egg and brush a light egg wash over each crescent, then brush the tops with the melted unsalted butter and sprinkle grated Parmesan and chopped parsley if using.

9. Bake for 12 to 15 minutes until the crescents are golden brown and the filling is bubbly, let them cool on the sheet for 3 to 5 minutes so they set a bit.

10. Serve warm with extra lemon wedges or a sprinkle of Old Bay, and enjoy the creamy buttery bites while theyre still fresh.

Equipment Needed

1. Medium mixing bowl
2. Electric hand mixer or whisk
3. Rubber spatula
4. Measuring cups and spoons
5. Baking sheet
6. Parchment paper
7. Pastry brush for the egg wash
8. Sharp knife and cutting board
9. Floured work surface or extra parchment to roll on
10. Can opener and a small bowl to beat the egg in

FAQ

Crab Crescent Bites – Creamy, Buttery Appetizer Perfection Recipe Substitutions and Variations

• Cream cheese: replace with Neufchatel for lower fat, or mascarpone for an even richer, silkier filling. Ricotta mixed with 1 to 2 tablespoons sour cream works if you want something lighter, though it will be a bit grainy.
• Lump crab meat: canned crab is fine, or swap with chopped cooked shrimp or cooked lobster for a different flavor. Imitation crab works in a pinch but expect a softer texture and milder taste.
• Crescent roll dough: use puff pastry for flakier, more elegant bites, or biscuit dough for a softer, breadier result. For bite sized apps try wonton wrappers, brush edges with egg to seal.
• Old Bay seasoning: use any seafood seasoning blend or cajun seasoning, or make a quick mix with equal parts celery salt and paprika plus a pinch of black pepper and cayenne to taste.

Pro Tips

1) Chill and portion the filling first — scoop with a small cookie scoop or tablespoon so every crescent gets the same amount, it keeps them from bursting and makes baking even. let the scoops sit on a tray in the fridge for 10 minutes if the filling feels loose.

2) Handle the crab gently, use your fingers to flake big chunks instead of shredding it up with a fork, that way you get little bites of crab in every mouthful. pick through for any bits of shell but dont overwork the mixture or it gets pasty.

3) Seal the rolls smartly: stretch the wide end just a tiny bit before you put the filling on, roll snugly toward the tip and tuck that point under the bottom so it doesnt unroll while baking. if the dough wont stick, dab a little water or egg wash on the seam and press to close.

4) Boost and save: melt a little garlic or browned butter to brush on top right before baking for extra flavor, and if you need to save time make them ahead by assembling on a tray, freezing flat, then baking from frozen adding 4 to 6 extra minutes. reheats great in a 325°F oven or air fryer so they stay crisp.