Description
Crab Rangoon Crescent Cups are a simple yet crowd-pleasing appetizer that combines creamy crab filling with golden, flaky crescent roll dough. With just a handful of ingredients, these bite-sized cups are not only delicious but also incredibly easy to prepare, making them a go-to recipe for parties, holidays, and gatherings.
Ingredients
- 1 can (8 ounces) refrigerated crescent rolls
- 4 ounces cream cheese, softened
- ¼ cup mayonnaise
- 1 ½ teaspoons fresh lemon juice
- ½ teaspoon Worcestershire sauce
- 1 green onion, thinly sliced
- 1 clove garlic, minced
- 6 ounces crab meat, drained (1 can)
- ½ cup shredded mozzarella cheese
For topping:
- ⅓ cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F.
- In a mixing bowl, combine softened cream cheese, mayonnaise, lemon juice, Worcestershire sauce, green onion, garlic, and ½ cup mozzarella cheese. Stir until smooth.
- Gently fold in the crab meat until evenly distributed. Set aside.
- Open the crescent roll can, pinch the seams together, and cut the dough into 18 equal squares.
- Place each dough square into a mini muffin pan, pressing gently to form cups.
- Divide the crab mixture evenly into the cups and sprinkle with the remaining ⅓ cup mozzarella cheese.
- Bake for about 12 minutes, or until golden brown and bubbly.
- Allow to cool for 5 minutes before removing from the pan.
Notes
-
- Serving: Serve warm right out of the oven for the best flavor and texture. Pair them with sweet chili sauce, soy sauce, or even a garlic butter dipping sauce.
- Make Ahead: You can prepare the filling up to 24 hours ahead and refrigerate. Assemble and bake just before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F for 5–7 minutes until warmed through. Avoid microwaving to prevent sogginess.
- Freezing: Freeze fully baked and cooled crescent cups on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen at 350°F for about 12 minutes.