Crab Rangoon Crescent Cups

Crab Rangoon Crescent Cups are quick and easy! Delicious flaky cups filled with the best crab & cream cheese filling! These will be the first thing gone at every party!

Crab Rangoon Crescent Cups!  Easy to make crispy crescents filled with a creamy crab rangoon filling.  These will be the first appetizer gone at any party!

 

How to Make Crab Rangoon Crescent Cups

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I love Crab Rangoon!  Delicious crab and cream cheese are the perfect combination.  This is one of the easiest recipes to put together and my guests always rave about them!

Because this recipe starts with pre-made crescent dough, these come together in just  minutes! The filling is one of the most delicious crab mixtures you will ever taste but it’s really easy to make.  Creamy, cheesy and full of flavor, this Crab Rangoon appetizer totally irresistible!

Once these come out of the oven let them cool for about 5 minutes before removing them from the pan.  They come out easily if they are slightly cooled.

REPIN CRAB RANGOON CRESCENT CUPS

More appetizer recipes

Crab Rangoon Crescent Cups!  Easy to make crispy crescents filled with a creamy crab rangoon filling.  These will be the first appetizer gone at any party!

Crab Rangoon Crescent Cups

I love Crab Rangoon!  Delicious crab and cream cheese are the perfect combination.  This is one of the easiest recipes to put together and my guests always rave about them!

Did you make this recipe?

Ingredients:

  • 1 package Pillsbury Crescent rolls (regular size)
  • 4 oz cream cheese , softened
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1 green onion , finely sliced
  • 1 can (6oz) crab meat, drained
  • 1 clove garlic
  • 1/2 cup & 1/3 cup mozzarella cheese (divided)

Directions:

  1. Preheat oven to 375 degrees.
  2. In a small bowl combine cream cheese, mayonnaise, lemon juice, Worcestershire sauce, green onion, garlic and 1/2 cup mozzarella cheese. Gently fold in crab meat and set aside.
  3. Open crescent rolls, pinch seams together and cut into 18 even squares.
  4. Place crescent squares in a mini muffin pan and gently press into the cups. Divide filling between wells. Top with remaining 1/3 cup cheese.
  5. Bake 12 minutes. Allow to cool 5 minutes before removing from pan.

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If you love this here are a few more recipes you might enjoy!

Crab Rangoon Dip (with wonton chips!). This is probably the best dip on the whole planet!

Crab Rangoon Dip (with wonton chips!)

Crab Rangoon! Baked or fried!

Crab Rangoon! Baked or fried!

Holly Nilsson

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

29 comments on “Crab Rangoon Crescent Cups”

  1. Love this recipie! Please use a printer friendly version. Would love more recipies!

  2. Could this recipe for crab Rangoon crescent cups be prepared before hand or perhaps frozen?

    Thanks
    Diana

  3. Just made these….so good!

  4. Have you tried making these with a wonton wrapper instead of crescent rolls? I was wondering if that would work.

    • I think it would work just fine. You may need to adjust the baking time a bit.

      • It works just fine. I like the crisp brown edges of the wanton rapers. Spray the pan to make them crispy before you put in the rapers. Shredded shrimp works too and is much cheaper and tastes just as good. Smoked salmon also worked. I make these a lot.
        .

  5. I love these! I included them in my roundup of mini muffin recipes.

  6. What is step #5? In the recipe, it looks like the link to the recipe rather than an additional step.

  7. Can’t wait to try this! Do you think imitation crab meat would work for this also?

  8. This is definitely one of the appetizers I’m going to make on Christmas Eve for my family dinner.
    Thank you!!!!

  9. Just wanted to say hi and thanks! I just found out that our senior pastor is leaving and we are having a farewell party for he and his wife in early March with hors d’oeuvres and drinks and I stumbled across your page with meatball sub cupcakes and crab Rangoon cups! I think they will be perfect. One for the meat eaters and one for the seafood folks! They both sound yummy! And the best part is neither one of them sounds overly complicated which gets a big yah! SO AGAIN, THANKS

    GRAMMIE 514

  10. I was taking these to a Mexican themed party, so I added a little salsa and red onion along with a little old bay seasoning.

  11. Can I replace the crab meat for white tuna? Have you tried it?

  12. Your recipes look good ….tried to sign up for news letter 6 times to no.avail.

  13. Why can’t they package crescent roll dough in an perforated package? It would make delicious recipes like this easier.

  14. How well do these travel? Should they be served immediately after cooking? I am going to a NYE party and would like to take these but concerned that they will not be so good at room temperature or just slightly warm… Thanks!

  15. Love and cant wait to start

  16. I’m going to cook this for my husband tonight!!!

  17. I like to know when I read a recipe I like to know how many or serves or how many portions per recipe. Can you add that information?

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