Crab Crescents

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.




Crab Crescents

Start with cream cheese. 

Crab Crescents Crab

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. 

Crab Crescents
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  1. 3 oz. cream cheese, softened
  2. 1/2 cup imitation crab, chopped
  3. 1 green onion, chopped
  4. 1/8 tsp cayenne
  5. 1/8 tsp ginger
  6. pinch of salt
  7. 1 package crescent rolls
  1. Preheat oven to 375 degrees.
  2. Mix together cream cheese, crab, onion, and spices.
  3. Unroll crescent dough and cut into 24 squares.
  4. Spoon crab filling onto each square and pinch to fold crescent.
  5. Bake at 375 degrees for 10-15 minutes.
  1. You can skip the ginger and Old Bay!

7 thoughts on “Crab Crescents

  1. Crab Rangoon is one of my favorite things too…but…I don’t like the mess of frying and they just aren’t the same baked (in my opinion). I like this idea of using the filling in crescent rolls.

    Thanks for linking this week. My husband chose your crab crescents to feature at tonight’s party. If he wouldn’t have, I would’ve!

  2. Try this recipe for Crab Rangoon, see how you like it. =)

    6 ounces lump crabmeat
    8 ounces cream cheese, room temperature
    2 green onions, green parts only
    1 teaspoon Worcestershire sauce
    1 teaspoon soy sauce
    1 teaspoon sesame oil
    ¼ teaspoon salt
    1 package wonton wrappers (about 36)
    Peanut oil for shallow frying
    Soy or plum sauce (optional)

    Drain crabmeat and pick it over for any shell fragments. In a medium bowl, combine crabmeat with cream cheese. Mix in green onions, Worcestershire sauce, soy sauce, sesame oil and salt.
    On a flat surface, lay out a wonton wrapper with one corner pointed toward you. Drop 2 teaspoons of filling into the center.
    Wet edges of wrapper with a little water. Fold top corner down to meet bottom corner, forming a triangle, and gently press out any air.
    Press edges together to seal and crimp with a fork. Set the finished crab rangoon on a plate under a barely damp towel while you repeat the process with remaining wrappers and filling.
    Heat 1 inch of peanut oil in a heavy-bottomed pot until oil registers 350 degrees on an instant-read oil or candy thermometer. Carefully lower the crab rangoon into the oil, frying 5 or 6 at a time.
    Fry, turning them over once, until they are golden brown on both sides, about 3 minutes total. Remove with a slotted spoon and drain on a plate lined with paper towels. Let crab rangoon cool 5 minutes before serving. Serve alone or with soy sauce or plum sauce.

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