My Chinese food guilty pleasure is crab rangoon – although our favorite Chinese take out refers to them as Crab Cheese Wontons – and my even guiltier pleasure part of this story is that I love to eat them cold the next day. I think they are even better than when they are hot. And you know I love cheese, so of course I would love these.
I spotted a Pillsbury recipe for Crab Crescent Wontons and thought… well… that’s interesting. So, I decided to try it.
They taste nothing like crab rangoon, but they were perfect little appetizers. They would be perfect if your looking to fancy up a gathering and want a little change from the ubiquitous pigs in a blanket.
Start with cream cheese.
Add your imitation crab meat and green onion.
Mix together with 1/8 tsp of cayenne pepper, 1/8 tsp ginger, and a pinch of salt.
Unroll a package of crescent roll dough and slice into 24 squares.
Spoon some of the crab mixture onto each square and pinch to close. Bake at 375 until golden brown, approximately 10-15 mins.
- 3 oz. cream cheese, softened
- 1/2 cup imitation crab, chopped
- 1 green onion, chopped
- 1/8 tsp cayenne
- 1/8 tsp ginger
- pinch of salt
- 1 package crescent rolls
- Preheat oven to 375 degrees.
- Mix together cream cheese, crab, onion, and spices.
- Unroll crescent dough and cut into 24 squares.
- Spoon crab filling onto each square and pinch to fold crescent.
- Bake at 375 degrees for 10-15 minutes.
- You can skip the ginger and Old Bay!