You know those appetizers that completely vanish from the table before you even grab one? Yeah, these Crab Filled Crescent Rolls are that appetizer. We’re talking buttery, flaky crescents stuffed with creamy cheese, tender crab meat, and just enough herbs and spices to make them taste like you spent hours in the kitchen. Spoiler alert: you didn’t.
If you’ve been searching for crab recipes for dinner that don’t take all night, these beauties are it. They work as a starter, a game day snack, or even a light meal if you pair them with a fresh salad or soup. IMO, this is the kind of recipe that makes you look like the “host with the most” without all the stress.
Why These Crescent Rolls Are a Game-Changer
Let’s break down why these little golden bites are irresistible:
- Flaky, buttery perfection: The crescent roll dough does all the heavy lifting, so you get bakery-level pastry without the fuss.
- Creamy, cheesy filling: We’re not skimping on flavor — cream cheese + mozzarella + Parmesan = gooey, melty heaven.
- Savory seafood goodness: The crab meat brings a delicate sweetness that pairs perfectly with the herbs and cheese.
- Ridiculously easy: Seriously, this is one of those crescents recipes you can throw together in 15 minutes flat.
The end result? A tray of warm, golden crab roll ups that everyone will reach for first.
The Story Behind the Recipe
This recipe was born out of one of those “I need something quick but impressive” moments before a last-minute family gathering. I grabbed a can of crab meat, some cream cheese, and a roll of crescents — and boom, crab crescent rolls became my new party staple.
The best part? You can swap the crab for shrimp, tuna, or even cooked chicken if seafood isn’t your vibe. But honestly, if you love crab meals as much as I do, you’ll keep coming back to this version.
What You’ll Need
Let’s talk ingredients — nothing fancy, just the good stuff:
- Crescent Rolls (1 package): The buttery base that makes this so easy.
- Crab Meat (6 oz): Canned, fresh, or even imitation crab — yep, these work as imitated crab rolls too.
- Cream Cheese (4 oz): Softened so it blends smoothly.
- Mozzarella Cheese (½ cup): Adds that gooey, stringy pull.
- Parmesan Cheese (¼ cup): A little salty, nutty punch.
- Green Onion (1): For freshness and a tiny kick.
- Parsley (1 tbsp): Because a little green makes them feel fancy.
- Garlic Powder (½ tsp): Flavor booster.
- Black Pepper (¼ tsp): Balances the richness.
How to Make Crab Filled Crescent Rolls
This recipe is so easy, you might just find yourself making it on repeat.
- Preheat Your Oven: 375°F (190°C). Get that baking sheet ready with parchment paper.
- Mix the Filling: In a bowl, blend the cream cheese, mozzarella, Parmesan, green onion, parsley, garlic powder, and black pepper. Fold in the crab meat gently — you want those little flakes to stay visible.
- Assemble the Rolls: Separate the crescent dough into triangles. Add a spoonful of filling at the wide end and roll it up toward the tip.
- Bake: Pop them in the oven for 12–15 minutes until golden brown and the filling is warm and melty.
- Serve & Devour: Garnish with extra parsley if you’re feeling fancy. Serve warm — trust me, they disappear faster that way.
Pro Tips for the Best Results
- Soften your cream cheese: Cold cream cheese = lumpy filling. Nobody wants that.
- Don’t overfill: Tempting, I know, but too much filling can cause leaks.
- Serve hot: These crab stuffed crescent rolls are at peak deliciousness fresh from the oven.
Fun Variations to Try
Want to mix things up? Here are a few ideas:
- Spicy Kick: Add a pinch of cayenne or a dash of hot sauce.
- Cheesy Upgrade: Swap mozzarella for pepper jack or add shredded cheddar.
- Surf & Turf: Toss in a little cooked bacon for a smoky twist.
- Veggie Option: Swap crab for sautéed mushrooms or spinach.
Best Ways to Serve
These rolls are versatile! Serve them:
- As a party appetizer with a side of lemon wedges.
- Next to a bowl of tomato soup or chowder for a cozy meal.
- On a charcuterie-style board with other small bites.
Basically, there’s no wrong way to enjoy a crab roll that’s wrapped in buttery pastry.
Storage & Leftovers
Got extras? (Not likely, but hey, it could happen.)
- Fridge: Store in an airtight container for up to 2 days. Reheat in the oven at 350°F until warmed through.
- Freezer: You can freeze unbaked rolls for later — just add a few extra minutes to the bake time straight from frozen.
FAQs
Can I use imitation crab?
Absolutely! These become imitated crab rolls with no problem — and they’re still delicious.
Can I prep them ahead?
Yes — assemble them up to 24 hours ahead, refrigerate, then bake just before serving.
Can I double the recipe?
Totally. In fact, you probably should. These go fast.
These crab filled crescent rolls are the kind of recipe that makes you look like a pro with almost zero effort. They’re cheesy, savory, and perfectly flaky — aka the trifecta of irresistible appetizers. Whether you’re hosting a holiday party, looking for quick crab recipes for dinner, or just craving a cozy snack, these are about to be your go-to.
Pin this recipe now, because once you make them, you’ll want to keep them on repeat — and trust me, nobody will complain. Print
Crab Filled Crescent Rolls | Easy Cheesy Seafood Appetizer
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: Appetizer
Description
If you’re craving a quick, cheesy seafood bite that feels fancy but takes almost no effort, these Crab Filled Crescent Rolls are your new go-to. Each roll is wrapped in buttery, flaky pastry and stuffed with creamy crab filling that’s savory without being heavy. Best part? You can swap out the crab for shrimp, tuna, or even shredded chicken if you want to mix things up — they’re delicious no matter what.
Ingredients
- 1 can refrigerated crescent rolls (8 oz) – the shortcut hero of this recipe.
- 1 can crab meat (6 oz), drained and gently flaked.
- 4 oz cream cheese, softened so it mixes smoothly.
- ½ cup shredded mozzarella – melty and gooey.
- ¼ cup grated Parmesan – for that salty, nutty punch.
- 1 green onion, finely chopped for a fresh bite.
- 1 tbsp fresh parsley, chopped.
- ½ tsp garlic powder – adds a nice savory kick.
- ¼ tsp black pepper – balances the flavor.
- Optional garnish: extra parsley for a pretty finish.
Instructions
- Get the Oven Ready
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it so the rolls don’t stick.
- Mix Up the Filling
- In a medium bowl, stir together the cream cheese, mozzarella, Parmesan, green onion, parsley, garlic powder, and black pepper until creamy and well blended.
Gently fold in the crab meat so it’s evenly distributed but still has nice chunks — you don’t want to mash it.
- In a medium bowl, stir together the cream cheese, mozzarella, Parmesan, green onion, parsley, garlic powder, and black pepper until creamy and well blended.
- Fill and Roll
- Unroll the crescent dough and separate along the perforated lines to make triangles.
- Spoon about a tablespoon of the crab-cheese mixture onto the wide end of each triangle. Roll up from the wide end toward the tip, tucking in the filling as you go, and place the rolls seam-side down on your baking sheet.
- Bake Until Golden
- Bake for 12–15 minutes or until the crescents are puffed and golden brown. The cheesy filling will be hot and melty.
- Serve Warm
- Let the rolls cool for a few minutes before serving so you don’t burn your tongue (trust me, it’s tempting to bite right in!). Sprinkle with more parsley if you want to add a pop of color.
Notes
These little crab & cheese crescent rolls are the perfect appetizer, snack, or even light lunch. They come together fast, look impressive, and always disappear first from the party tray.
