Crab Rangoon Crescent Cups
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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.
MY LATEST VIDEOS
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!
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:
- Preheat oven to 375 degrees.
- 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.
- Open crescent rolls, pinch seams together and cut into 18 even squares.
- 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.
- 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!
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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!
Love this recipie! Please use a printer friendly version. Would love more recipies!
There is a print button just above the recipe on the right hand side of the pink title. You can also print here. Enjoy!
Could this recipe for crab Rangoon crescent cups be prepared before hand or perhaps frozen?
Thanks
Diana
I haven’t tried making it ahead of time. If you do, I’d suggest making the filling ahead of time and filling the cups right before baking.
Just made these….so good!
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.
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I love these! I included them in my roundup of mini muffin recipes.
What is step #5? In the recipe, it looks like the link to the recipe rather than an additional step.
Thank you for letting me know! I’ve updated the recipe, it was a photo which has moved to make printing easier!
Can’t wait to try this! Do you think imitation crab meat would work for this also?
I think it would work however the flavor will be slightly different.
Probably better than canned crab meat. I use expensive lump crab meat, fresh, from COSTCO. Canned crab meat is awful.
This is definitely one of the appetizers I’m going to make on Christmas Eve for my family dinner.
Thank you!!!!
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
You’re so welcome! Enjoy, these are definitely a crowd pleaser!
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.
Can I replace the crab meat for white tuna? Have you tried it?
I haven’t tried it with tuna but it sounds delicious! I’ve love to hear how it turns out for you!
Your recipes look good ….tried to sign up for news letter 6 times to no.avail.
Hi Marybeth,
I’m sorry you had trouble signing up for the newsletter. You can sign up here or feel free to email me at spendwithpennies @ gmail.com (no spaces) so I can help you out.
Why can’t they package crescent roll dough in an perforated package? It would make delicious recipes like this easier.
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!
Sorry for the late reply, they travel well and I’ve served them still slightly warm with rave reviews. Happy New Year!
Love and cant wait to start
I’m going to cook this for my husband tonight!!!
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?
This makes 18 crescent cups, you can find that information under the image of the recipe.
I got 24
Do you spray the muffin pans with anything?
I don’t spray the pan first.
I did not. They were perfect!
These were so delicious! Making them 2nd time in one week!I used crescent sheets.
So glad you loved them!
Crescent rolls 4oz or 8oz can?
The regular size, 4 oz