Crab and Cream Cheese Crescent Rolls are a super easy appetizer! 

So elegant, so tasty, and oh, so simple that you can whip these up in less than 30 minutes from start to finish! Similar in flavor to crab dip,  this tender and flakey appetizer takes it up a notch by wrapping the crab and cream cheese mixture inside a crescent roll. Serve them hot alongside your other favorite appetizers!
Crab and cheese filled crescent rolls on a plate with parsley and green onions

Crab & Cream Cheese Filled Crescent Rolls


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Why We Love This Recipe!

  • Baked to perfection instead of deep-fried, these crab and cream cheese wontons are a tender and flakey appetizer. 
  • Full of crab, this appetizer is filled with creamy flavor! So be sure to make lots because they often are the first things to disappear! 
  • Made with crescent dough, not wonton wrappers, this easy recipe is quick to make and creates a delicate and delicious appetizer.

Ingredients for crab and cheese mixture in a glass bowl

Ingredients & Variations

DOUGH: The rolls are made from a premade package of crescent dough. This dough is usually used to make crescent rolls, but it makes a flavorful and delicious wrapper for this creamy crab filling. 

FILLING: Mayo, cream cheese, and some crab are the main ingredients for this stuffed recipe. Precooked, or imitation crab are some of the options that would both work well. 

How to Make Crab Stuffed Crescent Rolls

Also known as crab rangoon, making this creamy appetizer is a simple process. While the oven is preheating, start prepping your dough and mixing your filing, then pop it in the oven to bake!

  1. Cut: Roll out the crescent rolls and pinch the pre-cut seams closed. Create one large piece of dough and cut it into 24 equal squares.
  2. Combine: In a bowl, mix the filling and evenly portion on each square.  Twist opposite edges together and pinch each Rangoon closed.
  3. Cook: Place on a greased cookie sheet until golden brown.

Garnish with fresh green onions and serve with hoisin sauce, soy sauce, teriyaki sauce, or sriracha for dipping!

If making in advance, keep the filling chilled until you are ready to assemble. If you cook them in advance, allow them to cool, mist with cold water, and reheat in a toaster oven or microwave and they will look and taste freshly made!
Steps to show how to fill crab and cream cheese filled crescent rolls

What Should I Serve These With?

Anything and all things Asian-fusion inspired! Chinese shrimp toast,  chicken lettuce wraps, shrimp dip, or even crunchy fortune cookies make an awesome display of appetizers to pass around or help yourself to!

How Long Do They Last? I think you mean will they last! But don’t worry if they haven’t been gobbled up right away, cream cheese and crab stuffed crescent rolls will keep in the fridge for another day or two. Eventually, they’ll soften up. Just reheat in the microwave or a toaster oven to crisp them up a bit!

Crab and cheese filled crescent rolls on a white plate with parsley and green onions

Tips For Perfect Crab Filled Crescent Rolls

  • For a lighter version, substitute low-fat cream cheese and mayonnaise in the filling.
  • Lightly flour the rolling pin to avoid the dough from sticking.
  • Do not overstuff each crescent roll. This helps to keep every last bit of that yummy filling inside the crescent roll. 

Other Great Party Dishes

Crab and cheese filled crescent rolls on a white plate with parsley and green onions
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Crab and Cream Cheese Crescent Rolls

These Crab and Cream Cheese Crescents combine a creamy crab filling with a rich and flaky dough! They make the perfect appetizer and are easy enough for a special after-school snack.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24 servings
Author The Shortcut Kitchen


  • 1 can crescent rolls
  • 6 ounces cream cheese softened
  • ¼ cup mayonnaise
  • 1 cup crab meat cooked, imitation is fine
  • 2 green onions chopped
  • ¼ teaspoon cayenne pepper
  • teaspoon salt


  • Pre-heat oven to 375°F.
  • Lay the crescent roll dough out on the counter and pinch the pre-cut seams closed.
  • Roll out the dough into an even rectangle and cut into 24 smaller squares.
  • Add the cream cheese, mayo, crab meat, green onions, cayenne pepper and salt to a bowl and mix well.
  • Distribute the cheese and crab mixture evenly between the crescent roll squares.
  • Overlap opposite corners of the crescent roll squares over the cheese and crab mixture and pinch closed.
  • Place them on a cookie sheet or baking stone and bake at 375°F for 10-15 minutes or until golden brown.


For a lighter version, substitute low-fat cream cheese and mayonnaise in the filling. But be careful not to overstuff! This helps to avoid the filling leaking out the seams. 
To prevent the dough from sticking to the rolling pin, lightly flour before rolling out.
4.75 from 20 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 79kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 182mg | Potassium: 26mg | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 0.7mg | Calcium: 11mg | Iron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

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closeup of Crab and Cream Chees Crescent Rolls broken open
Crescent rolls filled with crab and cream cheese mixture on a wooden board and crab and cream cheese crescent rolls on a plate with parsley and a title



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  1. Can these be served at room temperature? I would like to bring these to a brunch and there is no place to warm them up.

  2. What did you put in your recipe that is red ? It does give a more festive look ! Diced tomato, red pepper of pimento ??

  3. Love this simple but a great recipe for any kind of social gathering , in answer to the ladies about baking and serving time ? I think the closer you serve these after baking would be best but you could put on a serving tray and lay a paper towel or a festive napkin lightly over top and then cover with tinfoil pinched tightly around serving dish would keep them plenty warm ( the purpose for the paper towel is to absorb any moisture that may occur from the heated filling ) I would definitely not put in a crock pot as it will probably make the pastry soften and loose it’s crispness which I feel would take away from the overall enjoyment that you get between the crisp wrap and soft textured inside.

  4. Are these good eaten cold or room temperature? I’m going to a party where we bring appetizers that don’t need microwaving or using the hostesses oven.

  5. Thanks for this… gonna have to try it out! Although being from Maryland, I may substitute the cayenne pepper and salt for Old Bay seasoning! Can’t have crabs or seafood without Old Bay! 😉

  6. Kate, I bet that you could substitute some finely chopped celery for some crunch and flavor. You probably wouldn’t miss the onion, especially if you are allergic!

  7. I wonder is this would be ok if I omitted the green onion? I am sensitive to raw onion and not sure if it would be cooked enough to allow me to enjoy this yumminess with out the hives!

    1. I’m gonna make these for super bowl but I’m wondering if I can make them ahead of time put them in the frig then bake them the next day?

      1. I’ve not tried making these ahead of time Jessie. Let us know how it works out if you do try making them ahead. Enjoy!