Description
These Crab Stuffed Crescent Bombs are a delightful appetizer featuring flaky crescent roll dough filled with a rich and creamy crab mixture. Perfectly baked until golden and bubbly, these savory bites combine tender crab meat, cream cheese, and flavorful seasonings to create an irresistible treat that’s great for parties or casual snacking.
Ingredients
Dough
- 1 can (8 oz) refrigerated crescent roll dough
Filling
- 8 oz cream cheese, softened
- 1 cup cooked crab meat, drained and shredded
- 2 green onions, finely chopped
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon Old Bay seasoning
- Salt and pepper, to taste
- 1 tablespoon mayonnaise
Topping
- 1 tablespoon melted butter
- 1 teaspoon lemon juice
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat and prepare dough: Preheat your oven to 375°F (190°C). Unroll the crescent dough and separate it into individual triangles as indicated on the package. Set aside.
- Make the crab filling: In a medium bowl, combine softened cream cheese, shredded crab meat, chopped green onions, shredded cheddar cheese, garlic powder, onion powder, Old Bay seasoning, mayonnaise, salt, and pepper. Mix until all ingredients are well incorporated and the filling is creamy.
- Assemble the bombs: Spoon about 1 to 2 tablespoons of the crab mixture onto the wide end of each crescent triangle. Carefully roll the dough from the wide end toward the point, making sure the filling stays inside. Pinch any seams tightly to seal.
- Prepare for baking: Place the stuffed crescent bombs on a baking sheet lined with parchment paper. Brush the tops with melted butter mixed with lemon juice to add flavor and help them brown beautifully.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the crescent rolls are golden brown and cooked through.
- Garnish and serve: Remove from the oven and let cool for a few minutes. Sprinkle chopped fresh parsley over the bombs if desired. Serve warm as an appetizer or snack.
Notes
- For a spicier kick, add a pinch of cayenne pepper or hot sauce to the filling.
- You can substitute cream cheese with mascarpone for a richer flavor.
- Make sure to drain the crab meat well to avoid soggy dough.
- These can be assembled ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking cold.
- Serve with cocktail sauce or tartar sauce for dipping.
