Crab Rangoon Crescent Cups

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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.

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!
Print Recipe
5 from 2 votes
Servings: 18 crescent cups
CRAB RANGOON CRESCENT CUPS
Prep Time:
15 mins
Cook Time:
12 mins
Total Time:
27 mins
 
Author: Holly
Course: Appetizer
Cuisine: American
Keyword: crab rangoon crescent
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!
Ingredients
  • 1 can Pillsbury Crescent rolls regular size
  • 4 ounces 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
Instructions
  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.
Nutrition Information
Calories: 106, Fat: 8g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 204mg, Potassium: 55mg, Carbohydrates: 6g, Sugar: 2g, Protein: 2g, Vitamin A: 3%, Vitamin C: 3%, Calcium: 3.8%, Iron: 2.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

 

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!

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

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Crab Rangoon Dip (with wonton chips!)

Crab Rangoon! Baked or fried!

Crab Rangoon! Baked or fried!

Holly

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!

37 comments on “Crab Rangoon Crescent Cups”

  1. Crescent rolls 4oz or 8oz can? 

  2. These were so delicious! Making them 2nd time in one week!
    I used crescent sheets.

  3. Do you spray the muffin pans with anything?

  4. 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?

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

  6. Love and cant wait to start

  7. 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!

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

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

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

  11. 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.

  12. 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

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

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

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

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

  17. 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.
        .

  18. Just made these….so good!

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

    Thanks
    Diana

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

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